
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: