Admittedly, a frittata is one of the simplest recipes you can make, but the way the Italians do it is a little different from our American version. Like our version, you can use any ingredients you’d like and are only limited by your creativity. Because zucchini and asparagus are abundant now, I’ve been using both in mine. The difference comes in the way the eggs are cooked. Instead of starting it on the stove and finishing it in the oven, it’s all done on the stove, involving a fancy flip onto a plate and then back into the pan. This last part is something that I’ve done twice now and even with my questionable coordination I managed to flip it successfully. The frittata is normally eaten for dinner here as the Italians don’t do eggs for breakfast. I like to pair it with a nice glass of Prosecco and a salad.
- Zucchini (one large or two small)/ You can also use asparagus which I did in the one where I remembered to take pictures.
- 4 eggs (beaten)
- olive oil
- salt and pepper
- parmesan reggiano (optional) (I use pecorino because it’s what I usually have)
Wash, then chop zucchini into cubes and, over medium flame, saute in olive oil (best quality) until tender. I don’t measure the oil, but use enough so that when you add the eggs, they won’t stick to the pan. (Don’t use too much as I did in the asparagus frittata pictured below. I was so concerned about making a nice presentation for the photos that it came out a bit on the oily side. Not that I believe that you can ever have too much olive oil! ) Season the zucchini to taste. Add the eggs. I turn the heat down to medium low at this point as the eggs are cooking. Grate some cheese over the eggs. Cook until the sides begin to pull away from the pan a bit. It’s important that it not be “wet” when you flip it onto the plate, so just cook it until you think it’s ready. (Sorry these may be the worst directions ever!) When ready to finish it, flip it onto a plate and then slide it back into the pan on its opposite side. If you do this with success, you will impress yourself and your friends. Cook for another minute or two and then you are done! Buon appetito!
4 thoughts on “Marinella’s Frittata Recipe”
Love the recipes, and so beautifully written. Your photos are terrific too. I especially like the one of the fruit on the tiered plates. But these of the frittata are Saveur worthy. Getting ready for the holidays here in NYC. We want to send you a card. Where should we send it?
Tank misses you soooo much….please email us.
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So delicious!!! I made it like you did with asparagus and we all loved it. I added some green onions and a clove of garlic as well. Even my teenage sons ate this up!
So glad you liked it! I haven’t seen too much asparagus at the mercato yet, but in another couple of weeks, we will have loads!!! YUM!!