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Frittata di Zuchine(Zucchini Frittata)
* Exported from MasterCook *
Frittata di Zuchine (Zucchini Frittata)
Recipe By : The Little Dishes of Italy: Antipasti
Serving Size : 6 Preparation Time :0:00
Categories : Antipasto Eggs
Italian
Amount Measure Ingredient -- Preparation Method
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4 tablespoons olive oil
1 large onion -- coarsely chopped
1 teaspoon fresh thyme -- chop, or 1/2 tsp.dry
1 1/2 pounds zucchini
2 tablespoons Italian parsley -- chop, or fresh basil
5 large eggs
1/2 teaspoon salt
freshly milled black pepper
1/2 cup Parmigiano -- freshly grated
Preheat a broiler. In a small skillet over medium heat, warm two
tablespoons of the olive oil. Add the onion and the dried thyme, if
using, and sautee until the onion wilts, about five minutes. Meanwhile,
cut off the stems and navels from the zucchini, cut them in half
lengthwise, and then cut them crosswise into thin slices. Add the
zucchini, cover and cook over medium heat, stirring a few times, until
tender but not mushy, 10 to 12 minutes. Just before the zucchini slices
are done, add the fresh thyme, if using, and the basil or parsley.
Place the mixture in a colander to cool and to allow excess water to
drain out, about ten minutes.
Meanwhile, in a bowl, beat the eggs lightly with a fork. Beat in the
salt, pepper to taste, and cheese. Add the drained cooled zucchini and
onion.
Pour the remaining two tablespoons olive oil in a flameproof 12-inch
skillet or omelet pan and place over medium heat. When it is hot enough
to make the eggs sizzle, pour in the egg mixture, using a fork or spoon
to distribute the zucchini evenly. Immediately reduce the heat to low
and cook the frittata gently until it is set, 12 to 15 minutes. Take
care not to overcook the eggs or they will lose their delicacy.
Top finish cooking, slide the pan under the preheated broiler six
inches from the heat until the top is golden, 0ne to two minutes. Using
a spatula to loosen the edges from the pan, slide the frittata out onto
a serving plate. Serve warm or cold, cut into wedges.
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NOTES : Serves four to six people.
c 1996 thrive@the healthy living experience
all recipes: "The Little Dishes of Italy: Antipasti" by Julia Della
Croce c 1993
Here is a truly lovely dish. The cooked zucchini and onion make
this frittata delightfully sweet.
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