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.
Total Timeunder 30 minutes
Make Ahead RecipeYes
Recipe Coursemain course
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Mealbreakfast, brunch, lunch
- 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
Preheat the oven to 400°F (200°C).
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.
Meanwhile, break up the bread into small pieces with your hands. Reserve the milk it was soaking in.
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.
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.
Serve hot or at room temperature.
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2010 Victorija Todorovska