Name: Zucchini Frittata with ’Nduja
Yield: Serves 4 for lunch (with bread), or 2 as a dinner main course
Cuisine: Italy
Ingredients: 2 big zucchini, coarsely grated; Sea salt; Grated zest of 1 lemon; Handful of fresh herbs, like basil, chives, parsley, and nasturtium flowers; 2 tablespoons olive oil; 6 large eggs; 1 onion, diced; 2 tablespoons ’nduja or chorizo, crumbled; 5 tablespoons (75 ml) ricotta; Freshly ground black pepper; Splash of milk

Preparation info

Serves
4
for lunch (with bread)

Difficulty
Easy

Appears in

Home Made in the Oven

By Yvette van Boven

Published 2019

About

My friend Maria returned from a visit to her homeland Calabria, located in the toe of Italy’s boot, and brought back a large chunk of ’nduja—a Calabrian sausage—for me. Out of all the sausages in the world, ’nduja is my all-time favorite. It’s a spreadable salami that is made of the fatty parts of the pork and seasoned with herbs and spices, specifically with paprika and lots of chile peppers. Outside of Italy, it’s available in some Italian specialty stores, or online. Oth