frittata di zucchine
6 large eggs
1 medium zucchini
1 small onion
1 tablespoon capers
6 basil leaves
1/2 teaspoon dried oregano
2 tablespoons extra virgin olive oil
Rinse the zucchini and cut off the stem, then slice into
1/4-inch thick pieces. Dice the onion. Slice the tomato
in half and gently squeeze out the seeds and excess
juice, then chop into small pieces.
Break the eggs into a mixing bowl, tear the basil
leaves and add then to the eggs along with the capers
and dried oregano, salt to taste, then beat the eggs.
Heat 9-inch omelet or frying pan over moderate heat,
add the olive oil, zucchini and onions and cook them
until they begin to brown. Add the chopped tomato,
cook for a minute or two, and then add the eggs.
Cook the eggs a couple minutes, and then begin
folding the uncooked, runny eggs underneath with a
spatula. Flip the frittata in the pan, or place a plate
over the pan, carefully turn it over and let the eggs fall
onto the plate, then slide the eggs back into the pan.
Cook the frittata until the bottom turns lightly golden
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