Fritatta Recipe

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ZUCCHINI FRITATTA

ZUCCHINI FRITTATA

My grandmother would make a Frittata at least three times a week in the summer. There were lots of vegetables ripe for picking in the garden to make all kinds of frittata’s! My favorite combination was and still is onions, scallions and zucchini with Feta cheese and homemade fresh tomato sauce, topped with fresh basil and Italian parsley. All the ingredients to make the frittata except for the olive oil and eggs were from the garden. When my dad made homemade sweet and hot sausages my grandmother would toss them into the frittata. Soooo good! The eggs were delivered fresh every day from the “Egg Man”! Yes, we had an “egg man”, who brought freshly laid eggs every other day.

ZUCCHINI FRITTATA

FRITTATA

While the Frittata was baking I would stand by the oven door looking through the glass window and wait patiently as I watched the frittata puff up and double in size. The cheese on top would form a golden crust that acted like a seal to protect the caramelized vegetables and the creamy eggs underneath.

I remember like it was yesterday the whole experience of the family together at the dinner table, the garden, and my grandmother’s voice telling me to stop eating the crusty cheese on the side of the skillet, (I always burned my tongue). Makes me wish I were small again.

You can make this frittata with egg whites only if you like. I personally prefer egg whites, but either way with yolks or without it’s super delicious.

I serve frittata for breakfast, brunch, lunch, or dinner with a garden green salad on the side!LeftoverFrittata tastes even better the next day. You can heat it up or serve it cold or at room temperature.O kay so here’s the deal, confession time. Sometimes I don’t have home -made sauce on hand or the time to make it. So, I use a jar sauce.When I discovered ROA’S sauce I couldn’t believe it. It’s the closet tasting sauce to home-made I have found. I always have several jars on hand of their sauces, my favorite being the “Tomato Basil Sauce”. I can make this frittata in no time using this authentic fresh tasting ready -made sauce!

Order sauce by clicking on the bottle!

They are not paying to say this, when I find a product that I think is amazing I like to share it. So, there you Go!

Shop the post by clicking on the sauce you prefer! 

       

Serves 6 to 8

INGREDIENTS

¼ cup extra-virgin olive oil

1 tablespoon fresh sage, chopped small

1 large Yellow onion peeled and sliced thin

3 scallions, chopped small

8 organic eggs, beaten with a whisk until slightly frothy

2 medium size zucchini, grated on large holes of box grater

1 teaspoon each of kosher salt and cracked black pepper

2 cups of RAO’S, TOMATO BASIL SAUCE

½ cup freshly grated Parmesan cheese

1 cup Greek or French Feta cheese crumbled, or 1 cup Goat Cheese broken up

12 fresh basil leaves, piled on top of each other, rolled tightly and sliced thin

FRITTATA

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INSTRUCTIONS

PRE-HEAT OVEN TO 350.

Heat a 10” cast iron skillet on high heat for 1 minute.

Add oil and swirl to coat the bottom of the pan.

Turn heat down to medium high.

Add sage, onions, scallions and sauté for 6 to 8 minutes until the onions start to release their juices.

Add the zucchini, salt and pepper and toss well.

Continue to sauté, until the liquid has been reduced by more than half and the vegetables caramelize, about 8 to 10 minutes or more.

Turn the heat off.

Pour the beaten eggs over the vegetables and use a wooden spoon to evenly spread the beaten eggs. Move them around a bit so the eggs will be incorporated into the veggies. DO NOT MIX.

Place several large dollops of the Rao’s sauce all around the top of frittata using a tablespoon then spread evenly over the top, DO NOT MIX IN.

Sprinkle over Parmesan cheese.

Spread the crumbled Greek Feta or goat cheese all over top.

Place the skillet in the pre-heated oven for 30 to 40 minutes or until the frittata is golden, puffy, and firm in the middle.

Remove from oven and let the frittata sit for 10 minutes before slicing.

NOTE, the frittata will deflate a bit as it cools but that is normal.

Serve hot out of the oven or at room temperature.

Slice the frittata into eight pieces and gently lift each slice with a metal spatula and place it on a 10 inch or 12 inch round plate.  Garnish with the fresh basil.

If you leave the frittata in the cast iron skillet for more than 10 minutes it will pick up the flavor of the iron. ” It is safe don’t worry.”

 

 

 

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