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Zucchini Frittata

Updated April 25, 2016
This image courtesy of Michael Potts

Zucchini Frittata is a modified version of my friend Paola’s frittata. It is light and flavorful, making it a perfect summer lunch or a yummy appetizer. My guests always want to know what makes this frittata so complex and flavorful. The bread gives the frittata a fluffy texture, the milk helps it stay moist, and the pecorino cheese gives it a unique nutty sweetness. Pair it with a Puglian rose or a crisp white wine.

6 servings

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Recipe Coursemain course

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealbreakfast, brunch, lunch

Ingredients

  • 5 tablespoons (75 mL) extra virgin olive oil, divided
  • 3 medium zucchini, halved lengthwise and thinly sliced
  • 1 medium onion, peeled and chopped
  • 1 thick slice crusty bread (such as Pugliese), soaked in 1 cup (236 mL) milk for 5 minutes
  • 6 large eggs
  • ½ cup (118 mL) grated pecorino cheese
  • 1 teaspoon (5 mL) salt

Instructions

  1. Preheat the oven to 400°F (200°C).

  2. In a medium pan, heat 2 tablespoons (30 mL) of the olive oil. Add the zucchini and onion and cook until they are soft, about 7 to 8 minutes. Set aside.

  3. Meanwhile, break up the bread into small pieces with your hands. Reserve the milk it was soaking in.

  4. In a large bowl, combine the zucchini and onion mixture, the bread and milk, the eggs, the pecorino cheese, and the salt. Stir to combine. The mixture should be quite liquid (slightly thicker than milk), If necessary, add more milk.

  5. Pour the remaining olive oil (about 3 tablespoons [45 mL]) into a large pan and swirl it around to make sure the bottom and sides of the pan are well oiled. Pour the egg mixture into the pan and cook for about 15 minutes, or until the eggs are set. Brown the frittata under the broiler for a couple of minutes.

  6. Serve hot or at room temperature.

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This recipe was pretty easy to make for a Mom-Chef! This was my first frittata and I was quite proud of the outcome. Thanks for the clear instructions! I did make a couple of changes to suit my family's tastebuds. I used leftover Italian bread. I also used buttermilk. I really love this flavor (I'm a good southern girl). I didn't use the pecorino cheese as it's a bit too salty for my taste. I used fresh grated Parmesan instead. My husband loved it! That's a huge compliment for me. Wondering if anyone has tried other variations and the outcome??

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