- Cuisine: Italian, Mediterranean, Southern Italian
- Course: Breakfast, Entree, Snack
- Skill Level: Moderate
- Yield : 1 frittata
- Servings : 6-8
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
This information is per serving.
Calories from Fat85
Serving Size:1/6th recipe
Italian frittatas are a cross between an omelet and quiche cooked in a skillet. Slow cooking is needed to remove most of the water in the zucchini and avoid a soggy frittata.
Frittatas can be eaten hot or cold.
- 1 medium (8 oz, 225 g) zucchini, shredded
- 6 large eggs
- 2 tablespoons (30 ml) fresh mint, minced
- 2 tablespoons (30 ml) fresh parsley, minced
- 1/4 teaspoon (1.25 ml) kosher salt or to taste
- 1/8 teaspoon (1 ml) fresh ground black pepper or to taste
- 2 to 3 tablespoons (30-45 ml) Romano cheese, grated
- 2 tablespoons (30 ml) butter or margarine
Method of Preparation
Rinse zucchini, remove ends and shred.
In a large bowl, beat eggs using a fork or whisk until uniform in color. Add zucchini and remaining ingredients. Stir to thoroughly combine.
Heat butter in a 10-inch non-stick skillet over low heat until melted. Rotate pan to coat bottom and sides with butter.
Add egg mixture and use a spoon or spatula to even out the mixture. Cook 15 to 20 minutes uncovered, on low heat until bottom is browned and top has set.
Using a large flat plat or other rigid flat surface (small cutting board), cover the pan and flip to release the frittata. Carefully slide the frittata back into the pan.
Cook uncovered an additional 15 to 20 minutes or until the second side has browned and the frittata has cooked through.