Side Pannel
Frittata Di Zuchine (Zucchini Frittata)
Frittata Di Zuchine (Zucchini Frittata)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian, Eggs
Ingredients List
- 4 tb Olive oil
- 1 lg Onion; coarsely chopped
- 1 ts Fresh thyme; chop, or 1/2
- -tsp.dry
- 1 1/2 lb Zucchini
- 2 tb Italian parsley; chop, or
- -fresh basil
- 5 lg Eggs
- 1/2 ts Salt
- Freshly milled black pepper
- 1/2 c Parmigiano; freshly grated
Directions
Preheat a broiler. In a small skillet over medium heat, warm two
tablespoons of the olive oil. Add the onion and the dried thyme, if using,
and sautee until the onion wilts, about five minutes. Meanwhile, cut off
the stems and navels from the zucchini, cut them in half lengthwise, and
then cut them crosswise into thin slices. Add the zucchini, cover and cook
over medium heat, stirring a few times, until tender but not mushy, 10 to
12 minutes. Just before the zucchini slices are done, add the fresh thyme,
if using, and the basil or parsley. Place the mixture in a colander to cool
and to allow excess water to drain out, about ten minutes.
Meanwhile, in a bowl, beat the eggs lightly with a fork. Beat in the salt,
pepper to taste, and cheese. Add the drained cooled zucchini and onion.
Pour the remaining two tablespoons olive oil in a flameproof 12-inch
skillet or omelet pan and place over medium heat. When it is hot enough to
make the eggs sizzle, pour in the egg mixture, using a fork or spoon to
distribute the zucchini evenly. Immediately reduce the heat to low and
cook the frittata gently until it is set, 12 to 15 minutes. Take care not
to overcook the eggs or they will lose their delicacy.
Top finish cooking, slide the pan under the preheated broiler six inches
from the heat until the top is golden, 0ne to two minutes. Using a spatula
to loosen the edges from the pan, slide the frittata out onto a serving
plate. Serve warm or cold, cut into wedges.
this frittata delightfully sweet.
tablespoons of the olive oil. Add the onion and the dried thyme, if using,
and sautee until the onion wilts, about five minutes. Meanwhile, cut off
the stems and navels from the zucchini, cut them in half lengthwise, and
then cut them crosswise into thin slices. Add the zucchini, cover and cook
over medium heat, stirring a few times, until tender but not mushy, 10 to
12 minutes. Just before the zucchini slices are done, add the fresh thyme,
if using, and the basil or parsley. Place the mixture in a colander to cool
and to allow excess water to drain out, about ten minutes.
Meanwhile, in a bowl, beat the eggs lightly with a fork. Beat in the salt,
pepper to taste, and cheese. Add the drained cooled zucchini and onion.
Pour the remaining two tablespoons olive oil in a flameproof 12-inch
skillet or omelet pan and place over medium heat. When it is hot enough to
make the eggs sizzle, pour in the egg mixture, using a fork or spoon to
distribute the zucchini evenly. Immediately reduce the heat to low and
cook the frittata gently until it is set, 12 to 15 minutes. Take care not
to overcook the eggs or they will lose their delicacy.
Top finish cooking, slide the pan under the preheated broiler six inches
from the heat until the top is golden, 0ne to two minutes. Using a spatula
to loosen the edges from the pan, slide the frittata out onto a serving
plate. Serve warm or cold, cut into wedges.
this frittata delightfully sweet.
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