ITALIAN FRITATTA

ITALIAN FRITATTA

Italian Frittata

Sometimes referred to as an Italian omelet, a frittata is a more rustic dish Than a traditional French folded omelet. The word frittata, which derives from the Italian verb “friggere,” or “to fry,” simply refers to a variety of Vegetables, cheese and meats covered with whisked eggs, which are fried in a skillet. Browning a frittata under the broiler is an easy method to finish cooking it instead of trying to flip it. Here some sautéed vegetables and a little Parmesan are added to flavor the frittata, but feel free to add cooked meat and other types of cheese according to taste.

🥚🥚🥚SERVES 6🥚🥚🥚

Ingredients

• 8 large eggs
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1/2 cup grated Parmesan
• 1 medium zucchini, about 6–8 oz., shredded
• 1 1/2 tbsps. unsalted butter
• 1 cup thinly sliced mushrooms
• 1/4 cup finely chopped sweet onion
• 2 plum tomatoes, seeded and coarsely chopped
• 1 tbsp. chopped fresh basil

Preparation method

• 🥚Preheat the broiler and place the top rack 3–4 inches away from the heat in a large bowl, whisk together the eggs, salt and pepper until the eggs are frothy.
• 🥚 Stir in the cheese.
• 🥚Put the zucchini onto a double layer of paper towels and press out the excess moisture.
• 🥚 In a medium ovenproof skillet, melt the butter over medium heat. Add the zucchini, mushrooms and onion and sauté until softened, about 4–5 minutes. Pour the eggs over the vegetables.
• 🥚 Cook,lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle still is loose, 3–4 minutes.
• Remove from the heat and place under the broiler. Cook until the eggs are puffed and lightly browned, about 2–3 minutes or until the center is cooked through.
• Remove from the oven and carefully slide the frittata out onto a plate.
• Sprinkle on the tomatoes and basil and slice into wedges to serve.