Seasonal Zucchini Frittata

This summery breakfast is a healthy and delicious way to wake up! Traditional Frittata is made with eggs and zucchini or potatoes or green beans or almost any vegetable you choose. Flavored with onion, maybe garlic, and seasoned with oregano or basil or parsley or your favorite herb, it is also a perfect brunch or a light dinner dish, and an absolute necessity for a family picnic. Serve it hot or warm, but it can wait and be just as tasty — if not more so — at room temperature.

Try this simple recipe of a seasonal zucchini Frittata. Ready in just 30 minutes, the quick and easy family Frittata is likely to become a weeknight staple.

Ingredients

8 large fresh eggs

5 tablespoons extra virgin olive oil

3 tablespoons finely chopped onion

675 g fresh zucchini, washed, dried, and thinly sliced

1 teaspoon salt

Freshly ground black pepper

Directions

Step 1

In a 25-cm nonstick skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring constantly, for about 1 minute, until softened.

Step 2

Add the zucchini (the pan will be full) and season with 1/2 teaspoon of salt and a generous grinding of pepper. Cover and cook for 5 minutes, shaking the pan occasionally and stirring once. Remove the lid and cook the zucchini, stirring frequently with a wooden spatula, until the slices are tender but not falling apart,10 to 15 minutes. This may be done in advance.

Step 3

When ready to make the Frittata, beat the eggs thoroughly in a bowl. Season with the remaining 1/2 teaspoon of salt and more pepper to taste. Reheat the zucchini over moderate heat, if necessary. Pour the eggs over the zucchini and stir with a wooden spatula so that the eggs penetrate and coagulate. Spread the zucchini evenly in the pan and leave for 3 minutes. When you hear a frying noise, invert the skillet to unmold the Frittata onto a plate. Slide the Frittata back into the skillet with the uncooked side down. Leave for 2 minutes, then turn out onto a round platter. Top the Frittata with arugula, cherry tomatoes, parsley and goat’s cheese. Season. Drizzle with extra virgin olive oil. Serve hot or at room temperature.

Arugula and Onions Frittata Version

Prepare the Zucchini Frittata as described above, but in place of the zucchini, cook 675 g of white onions, sliced extremely thin, in the olive oil slowly until soft and translucent. Add 110 g washed, dried, chopped arugula; cook, stirring for a couple of minutes, until it wilts. Then add the eggs and proceed with the recipe.

Browned Onion Frittata Version

Prepare the Zucchini Frittata using the recipe above, but in place of the zucchini, cook 675 g of white onions, sliced extremely thin, in the olive oil slowly, stirring often, until soft and golden brown. Be patient; coloring the onions can take 15 to 20 minutes. Then add the eggs and proceed with the recipe.

Bon Appétit!