Zucchini Frittata

Vegetables also have their place in the morning sun. Old World versions of the Italian frittata finish this omelet-like dish under the broiler, but itıs tasty, and much cooler, as a stovetop breakfast or lunch.

4 small zucchini, trimmed and sliced
2 tablespoons cooking oil
1 shallot, sliced thin (optional)
Salt and pepper
1/4 teaspoon dried basil or pizza seasoning or mixed herbs
6 eggs
1/2 cup grated Parmesan cheese

Heat oil in a skillet over medium-high heat. Add zucchini and shallot slices and cook covered, stirring from time to time, until zucchini is tender and slightly transparent (about 5 to 10 minutes). Midway through the cooking, generously season the zucchini with salt and pepper and add the herbs. When the zucchini is cooked to your preference, break in the eggs and stir in the Parmesan cheese. Scramble the eggs well with the zucchini slices and cook until the eggs are set. Serve immediately.

Variations: If you are making the frittata as a side dish, reduce the eggs to 2 or 3. You can substitute other summer squashes for all or part of the zucchini or add other sliced vegetables‹mushrooms, sweet onions, or fresh mild green peppers.

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This recipe is copyright ©1985, 1999 William and Loretta Marshall.
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Page last updated 5/30/99.