An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 8 large eggs
- 2 large zucchini (or 3 small zucchini)
- 1/2 cup Parmigiano Reggiano cheese, grated
- 1/4 small onion, minced
- 2 cloves garlic, peeled and minced
- 1/3 cup extra virgin olive oil
- Salt and pepper
Directions
1.
Preheat
oven
to
400
degrees.
2.
Crack
the
eggs
into
a
large
mixing
bowl.
3.
Rinse
the
zucchini
thoroughly.
Discard
their
stems
and
ends.
Then
slice
the
zucchini
into
thin
rounds.
4.
In a
large
oven
safe
skillet
over
medium
heat,
add
the
olive
oil,
onion,
garlic
and
a
tablespoon
or
two
of
water.
Sauté
the
onion
and
garlic
until
the
onion
begins
to
turn
translucent.
5.
Add
the
zucchini
to
the
pan.
Sauté
it
for
3 -
5
minutes
and
then
cover
the
pan
and
cook
for
8 -
10
minutes
or
until
the
zucchini
begin
to
soften.
6.
While
the
zucchini
cook,
add
1/4
cup
of
the
Parmigiano
as
well
as a
pinch
of
salt
and
pepper
to
the
bowl
of
eggs.
Whisk
the
ingredients
thoroughly
until
they
are
combined
well.
7.
Once
the
zucchini
have
softened,
spread
them
evenly
throughout
the
pan.
8.
Gently
pour
the
egg
mixture
over
the
zucchini.
Using
a
spoon
or
spatula,
combine
the
zucchini
into
the
eggs.
Then
cover
the
pan
and
let
the
eggs
cook
for
12 -
15
minutes
or
until
they
are
almost
cooked
through.
9.
To
finish
cooking
the
eggs
and
brown
the
top
of
the
frittata,
sprinkle
the
rest
of
the
Parmigiano
over
the
eggs.
Remove
the
pan
from
the
heat
and
place
it
on
the
middle
rack
in
the
oven
for
another
8 -
10
minutes
or
until
the
cheese
is
melted
and
is a
golden
brown.
10.
Remove
the
pan
from
the
oven
and
let
cool
for
15
minutes
before
serving.
