Zucchini Frittata
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- Prep
- 15 min
- Cook
- 40 min
- Yield
- Serves 8
- Difficulty
- medium
This week our mom, Maria Luisa, sent us her zucchini frittata recipe. When she was a young girl, her grandmother — our great-grandmother — would make this dish for family outings to the beach in Venezuela. They would bring it along for their picnic lunches and usually eat it cold, but at our house it is usually served hot. Some members of the family have gone down a healthier path and made this frittata in the oven, but we choose to follow tradition and cook it in a skillet on the stove.
Ingredients
- 5 zucchini
- 3 eggs
- 1/2 cup parmesan
- 1 garlic clove
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
Instructions
- Cut the zucchini into thin slices (about 1/8 inch).
- In a large pan on medium heat, sauté the sliced zucchini with 2 tbsp of olive oil. They will become soft once ready -- this usually takes about 20 to 25 minutes.
- Add the oregano, salt, pepper, and crushed garlic. Set aside.
- In a large bowl, scramble the eggs and add the cheese, then add the cooked zucchini.
- Clean the same pan you used for the zucchini and wipe with oil.
- Set the temperature to medium-low and pour in the mixture. Spread it out and make it flat.
- Cover the pan with a lid and cook for about 10 to 15 minutes, occasionally using a spatula to separate it from the edges.
- Once the top of the frittata is more or less firm, flip it using a plate. This part is a little tricky, so you might want to ask for help.
- Place a large plate on top and, with one swift motion, invert the pan while firmly holding the plate.
- Once it's on the plate, slide it back onto the pan to cook the other side for another 5 to 10 minutes.
Notes
- It may look like too many zucchini slices for your pan at first -- don't worry, they shrink quite a bit once they soften.
- Get some help when flipping it. A good grip on the pan and one swift, confident motion is the key to avoiding a frittata disaster.