ZUCCHINI FRITTATA/FRITTATA DI ZUCCHINE
Breakfast, lunch or dinner, this is one of my all-time favorite frittata. Fresh basil adds a delicious accent of flavor, but it’s equally good with a dusting of chopped parsley before serving.
1/2 pound zucchini (about 2 small)
3 tablespoons olive oil
6 large eggs
1 tablespoon water
1/4 cup freshly grated parmigiano cheese
1 tablespoon chopped fresh basil
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1.Heat the oil in a 10-inch saute or omelette pan, preferably one with a non-stick surface. Add the zucchini and cook, while stirring, 7 to 10 minutes or until the zucchini is tender.
Preheat the oven broiler.>
2.Break the eggs into a medium-sized mixing bowl and beat them lightly with a fork. Stir in the water, parmigiano, basil, parsley and salt and pepper to taste. Use a slotted spoon and transfer the zucchini into the mixing bowl with eggs, and stir well to combine. Pour off any excess oil in the pan.
3.Heat the butter in the saute pan over medium heat. When the butter foams add the egg and zucchini mixture. Turn the heat to low and cook slowly, without stirring, 7 to 10 minutes until the eggs are set and only the egg at the top is uncooked. Place the pan under the oven broiler on the top shelf and broil 1 to 3 minutes, watching closely, until the top is browned and the eggs are set.
4.Loosen the underside of the frittata with a large spatula and gently slide it onto a round, preheated, serving dish. Serve at once.