Ultimate Zucchini Frittata
20 mins
serves 4
serves 4
A golden, olive-oil-rich frittata flipped in the pan, Italian-style. High in protein, quick to make, summer on a plate.
Moderate
Ingredients
2 medium zucchini, thinly sliced into rounds
3–4 tbsp extra virgin olive oil
7 eggs
2 tbsp grated Parmigiano Reggiano
A splash of milk
Salt and freshly ground black pepper
2 medium zucchini, thinly sliced into rounds
3–4 tbsp extra virgin olive oil
7 eggs
2 tbsp grated Parmigiano Reggiano
A splash of milk
Salt and freshly ground black pepper
Method
Heat the olive oil in a large non-stick pan over medium heat. Add the zucchini slices and fry gently until golden and tender, about 8–10 minutes.
In a bowl, whisk together the eggs, Parmigiano, milk, salt and pepper.
Pour the egg mixture into the hot pan with the zucchini and give it a little swirl.
Use a spatula to lift the edges and let the uncooked egg slip underneath. Cook for 3–4 minutes, until almost set but still soft on top.
Place a lid (or plate) slightly larger than the pan on top, flip the frittata onto it, then slide it back into the pan so the top side is now at the bottom.
Cook for another 20–30 seconds to set the centre.
Flip once more onto a plate so the golden side faces up — perfetta! Serve warm or cold, with a green salad or tucked into crusty bread. Because the simplest meals often carry the soul of Italy, and a little sunshine never hurts.
Heat the olive oil in a large non-stick pan over medium heat. Add the zucchini slices and fry gently until golden and tender, about 8–10 minutes.
In a bowl, whisk together the eggs, Parmigiano, milk, salt and pepper.
Pour the egg mixture into the hot pan with the zucchini and give it a little swirl.
Use a spatula to lift the edges and let the uncooked egg slip underneath. Cook for 3–4 minutes, until almost set but still soft on top.
Place a lid (or plate) slightly larger than the pan on top, flip the frittata onto it, then slide it back into the pan so the top side is now at the bottom.
Cook for another 20–30 seconds to set the centre.
Flip once more onto a plate so the golden side faces up — perfetta! Serve warm or cold, with a green salad or tucked into crusty bread. Because the simplest meals often carry the soul of Italy, and a little sunshine never hurts.