(serves 2-4 depending upon how hungry you are)
- 4 large or X-large eggs
- 1/2 lb. zucchini, cut into small 1/2″ dice (1 medium sized zucchini) — see instructions below
- 1/2 medium onion, diced
- 2-3 Tbsp. olive oil
- 2-3 Tbsp. chopped fresh herbs (I used oregano and chives)
- salt and pepper to taste
- Freshly grated Parmesan (if you like)
NOTE: You need to have a gas stove to properly cook a frittata.
Wash zucchini and trim ends. My method of dicing is to cut the zucchini in half so that you have two cylinders about 3-4 inches long. Stand one of the cylinders on end. Cut approximately 4 even vertical slices (i.e. cut in half vertically, and then make one cut in each half). Lay the slices flat upon the cutting board, and then cut into small even dice (about 1/2″).
Click more to read the recipe for the frittata…
Heat 1-2 Tbsp. olive oil in a small (7-8″) cast iron skillet (or other over proof skillet — Calphalon, for example). Non stick is fine as long as the skillet has an ovenproof handle (i.e. not wood). Skillet should be small for a frittata of this size (I like mine slightly thick). Start with 1 Tbsp and add more if necessary. Saute the diced onion over medium to medium-high heat until sllightly translucent, stirring occasionally wiith a wooden spoon. . Add the zucchini and cook, stirring occasionally, until both zucchini and onion are slightly soft. You can brown them slightly if you like; that is a matter of taste. Add chopped herbs, stir a few times and remove from heat. Add a half teaspoon or so of salt and grind a small amount of pepper, stir again.
Break eggs into a clean bowl, whisk or stir with a fork until blended. Add the slightly cooled vegetables, stir with fork until fully blended. You can, if you wish, clean out the skillet — wash and dry it, or simply wipe it with a paper towel. My cast iron skillet is well seasoned and I don’t bother cleaning it at all since the zucchini and onion don’t stick. But there shouldn’t be any bits of vegetable sticking to the surface.
You should light your broiler on low (or if your oven doesn’t have a broiler, then pre-heat oven to about 400)
Put the clean (or cleaned) skillet back over a medium flame, and add another tablespoon (or more) of oil (I don’t measure but my eye is pretty good; I’d say I use about 3 Tbsp total). Make sure the entire surface of the pan is coated, as well as the sides. Oil should be slightly sizzling (put a drop of water in with your finger if you are not sure; water should sizzle rapidly and evaporate). When pan is hot, add the egg/vegetable mixture. all at once. Working with a fork, pull the cooked mixture back from the edges of the pan and stir; also make sure you graze the bottom of the pan. Smooth it all out again so that you keep a a nice flat surface — you don’t want this to look like scrambled eggs.
Lower heat to medium-low or low within a minute or so, continuing to lift and pull in the cooked edges and scooping the bottom of the pan (work at an even pace; you want to let the mixture set slightly but not brown) so that the uncooked egg mixture can hit the pan surface. The idea is get as much of the egg/veg mixture in contact with the pan, and to have it all cook fairly evenly and slowly. The texture you are going for is quiche, not scrambled eggs. After 2-4 minutes (it might still be a little liquidy) smooth it all out, stop pulling in the edges and stirring and let it cook so that the bottom and sides set. Heat should be low so that it does not get darker than golden brown. Turn off the heat, and if you have a broiler, place the skillet under the broiler (in my oven, I position the rack so that it is about 3″ under the flame). If you don’t have a broiler, place the skillet in the pre-heated oven.
Check it after 2 minutes, rotate the skillet if necessary, and cook for another couple of minutes (check every minute or so). You want the entire mixture to be firm to the touch (i.e. cooked through) and the top surface should be speckled with golden-brown spots (but not browned). If you are using an oven without a broiler, it might take 5-10 minutes to cook thoroughly.
Remove from oven, cool for a minute or two. Run a butter knife around the perimeter to loosen the frittata, and cut into 4 wedges. Serves 2-4 people depending upon how hungry you are. You can grate some fresh Parmesan or Romano cheese (or even into the egg/veg mixture before cooking). I usually omit the cheese (not for dietary reasons; I just think it tastes rich enough enough without the cheese). Sprinkle sea salt and ground pepper to taste. You can always schmear some homemade pesto on the top for extra pizazz.
Leftover frittata can be eaten cold or at room temp. It makes a great Sunday breakfast or you can slice it and make a sandwich with some crusty French bread (and if you are using it in a sandwich, then by all means slather a bit of pesto on the bread).