Frittata di Zucchini

Preparation info

    • Difficulty


Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About


Wash, dry and dice 3 or 4 zucchini (courgettes) and a small onion. Pour a little olive oil into an omelette pan, and fry the zucchini and onion on a quick fire until they brown, tossing them often, adding a minimum of salt.

Beat 4 eggs in a bowl with a little salt, pepper, and some finely chopped parsley, and add a dessertspoon of pane grattugiato (crushed crumbs from oven-dried bread) and a dessertspoon of grated parmesan.

The egg mixture is poured over the browned contents of the pan, and the heat reduced. In a few minutes the frittata will almost have set.

Take a large plate, lid, or board, cover the pan, and reverse the frittata onto it. Then slide it back into the pan. Both sides should be brown. Serve at once, or let it cool and eat it on a picnic.

The best frittate are made with wild asparagus shoots, sliced up and fried, their colour turns from bronze to brilliant green. In every case the vegetable element is sliced or diced, and browned, before the eggs are poured in. There is an exception, of course; in making a frittata with garden peas, the peas, already cooked, are incorporated in the egg mixture.