Frittata with Zucchini and Olives
Region: Italy
Category: Eggs
Season: Any
Difficulty: Easy

I love to make this frittata when my zucchini plant is in full production.  The olives make it terrific; and sometimes I make a second one to serve later or the next day as an antipasto at room temperature.  If you decide to double or triple the recipe, make them in these proportions.  

[photo: Clifford A. Wright]

Yield: Makes 1 to 2 servings
Preparation Time: 10 minutes

2 tablespoons extra-virgin olive oil

3 tablespoons chopped onion

1 large garlic clove, finely chopped

1/2 celery stalk, finely chopped

2 small zucchini, peeled and thinly sliced

4 large green olives, pitted and chopped

Salt and freshly ground black pepper to taste

1/4 cup freshly grated parmigiano-reggiano cheese

3 large eggs, beaten well

1. In a medium nonstick pan, heat the olive oil over medium-high heat, then cook the onion, garlic, celery, and zucchini until soft, stirring frequently, about 5 minutes.  Add the olives, salt, and pepper.  Stir and cook for another 1 to 2 minutes.

2. Stir the parmigiano cheese into the beaten eggs and pour into the pan.  Let the bottom set for a few seconds then, using a rubber spatula, tilt the pan and let the loose egg run underneath the omelet.  Cover and cook about 1 minute.  Flip carefully with a spatula.  Cook for another minute and serve.

Variation: 

Note:  Rather than flipping the frittata you can also finish it under a broiler until the top sets.

Posted: 12/13/2006

Referenced Recipes:

Baked Stuffed Zucchini