We’ve now moved on to the Frittate section of Essentials of Classic Italian Cooking. My selection was a Frittata with Zucchini and Basil. I make frittate quite often, and also use zucchini in mine a lot. Although the basis of Marcella’s recipe is similar to what I use, there are so differences that make her recipe much better-much creamier and richer-tasting.
First, for this dish you slowly saute sliced onions in olive oil very slowly until they are almost carmelized and a rich brown color. This is one of the big differences in flavor for me, because I love onions cooked this way. You next slice zucchini and add to the onions, and cook again until the zucchini is light brown. You then make the frittata by mixing together eggs, parmigiano-reggiano, the vegetable mixture and basil. Season with salt and pepper. Turn into a skillet, and cook over low heat and cook until the eggs are set but the surface is still runny. You then place the skillet under a broiler to finish cooking the top of the eggs.
This can be served hot or at room temperature. Served with a salad and some fruit, this makes a nice light dinner or lunch. I saved my leftovers and had them for breakfast the next morning.