Super quick zucchini fruttata
Zucchini frittata is quick meal you can make in no time. A great way to whip up a last minute mid-week dinner. Learn how to make it.
Servings 4
Ingredients
- 2 medium size zucchini or one large
- 1 scallion or half of a small onion
- 4 eggs
- salt and pepper to taste
- chili pepper optional
- 1 tbsp of parmigiano or pecorino optional
- extra virgin olive oil or clarified butter
Instructions
- In a 12in. non-stick frying pan add 1 teaspoon of oil, the chopped scallion or onion and the chili pepper. Cook for a minute then add the finely chopped zucchini and season with a pinch of salt. Cook the zucchini until tender ( 5 minutes should be enough).
- While the zucchini are cooking mix the egg in a bowl. Add the parmigiano or pecorino, the pepper and a 1/4 tsp of salt.
- Remove the zucchini from the pan and pour them into the egg mixture. Put the pan back on the stove on low heat. Add a teaspoon of oil and rotate the pan to distribute the oil.
- Pour the batter into the pan and cook around three minutes per side.
- Serve either hot or cold. With a salad as a side it's a well balanced mid-week meal.
Notes
IMPORTANT: Italian frittata should be thin, not an inch thick. If you use a smaller pan make two instead of one, but keep it as this as possible.
