Zucchini Frittata

A recipe?
I still post recipes around here?

Yes, it has been a while...more than a month since I posted the last one and I have yet to produce my grandma's gnocchi recipe (it's coming, I promise!), but today I have something nice and simple to share.

Also, I haven't been inspired to cook much since my return two weeks ago. Between catching up on French paperwork, appointments, writing a lettre de motivation for my CV, catching up with friends and struggling through a full 7 days of mind numbing jet lag, cooking has been about what is comfortable, what is familiar and what is easy!

Like simple pasta dishes.
And eggs. With a few vegetables thrown in. Zucchini Frittata, for example.



Zucchini Frittata
6 small servings or 2-4 main course servings

• 2 tablespoons extra virgin olive oil
• 1 pound zucchini, diced
• 6 large eggs
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/2 teaspoon salt
• freshly ground black pepper

Whisk the eggs in a large bowl, then whisk in the cheese and half the salt and some freshly ground pepper . Set aside.
Pre-heat the broiler.
Heat 1 tablespoon of the olive oil in a 9-inch oven-proof nonstick skillet on medium heat.
Add the zucchini pieces and stir so that they are well coated with the oil.
Season with half the salt and cover the pan. Cook until the zucchini is tender and has started to turn a light golden brown.
Add the remaining tablespoon of oil and stir through. Lightly mash about half the zucchini pieces with the back of a spoon.
Pour the eggs and cheese over the zucchini and shake the pan so they are evenly distributed.
Cook without stirring until the bottom is set and only the top 1/4 of the eggs are still liquid.
Place the pan in the oven, about 5 inches from the broiler, and cook until the top is set and puffy, about 1 or 2 minutes. Don't overcook!
Turn the frittata out onto a serving dish.
Serve hot or cold.

Adapted from Susan Herrmann Loomis's Zucchini Frittata recipe from the Italian Farmhouse Cookbook.