TABELIAAUTHENTIC RECIPE
Frittata di ZucchineZucchini Frittata
A home-style main course: zucchini is sautéed first to remove moisture, then cooked into a thick frittata with eggs, Parmigiano and basil. Familiar ingredients require judgment of browning and tenderness without leaving the eggs runny.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
- Eggs6 pieces
- ZucchiniCut into half-moons 3 mm thick.2 pieces
- Parmigiano ReggianoFinely grated.40 g
- BasilTorn by hand.8 leaves
- OnionThinly sliced.1 piece
- Extra virgin olive oil35 ml
- Salt5 g
- Black pepper1 g
Method
Cut the zucchini and aromatics
- 1 Trim 2 zucchini and cut into half-moons 3 mm thick.
- 2 Thinly slice 1/2 onion.
- 3 Tear 8 basil leaves by hand.
- 4 Finely grate 40 g Parmigiano.
Sweeten the onion by sautéing
- 1 Heat 20 ml extra virgin olive oil in a frying pan about 22 cm across over medium heat and sauté the onion for 3 minutes.
Ready when
Continue when translucent and sweet-smelling.
Brown the zucchini
- 1 Add the zucchini, sprinkle with a pinch of salt and sauté for 7–8 minutes.
- 2 When the moisture has evaporated and the edges are lightly browned, turn off the heat and cool for 2 minutes.
Make the egg mixture
- 1 Crack 6 eggs into a bowl and add salt, black pepper, Parmigiano and basil.
- 2 Mix until the strands of egg white break up and the mixture is uniformly yellow.
- 3 Do not beat too much air into it.
Pour the egg mixture into the pan
- 1 Mix the zucchini and onion into the eggs.
- 2 Wipe the same pan, heat 15 ml extra virgin olive oil over medium-low heat and pour in the egg mixture.
Caution
When the edges begin to set, draw them inward with a rubber spatula 2–3 times.
Set the frittata
- 1 Cover and cook over low heat for 8–10 minutes.
- 2 When the surface is almost set and the center slowly springs back when gently pressed, cover with a plate and turn over.
Cook the other side and rest
- 1 Return to the pan and cook the other side for 2 minutes.
- 2 Rest for 5 minutes before cutting.
Caution
It is ready when both sides are pale golden and the cut interior is moist but set.
About this dish
Frittata is an egg dish made in households throughout Italy; its name traces back to a Latin word for frying. Cooking both sides in a pan to form a thick round distinguishes it from a French omelet. If an omelet is quickly made to order, a frittata uses yesterday’s vegetables or leftover cheese for a leisurely meal at the table.
In Italy, frittata is often eaten after cooling. Sliced and tucked into bread, it travels easily and has long been popular for farm workers’ lunches and outings. Zucchini grows so abundantly in summer kitchen gardens that using the surplus in frittata is a seasonal household staple.
Today bars and trattorias also serve it as an appetizer. Being delicious warm or cold makes it a dish that fits almost any place or occasion.
Bring the full course home next weekend.
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