frittata dish 2 *

I love to just say the word “frittata.” It has such a lyrical sound. Such a beautiful word for a dish made up of eggs and potatoes and vegetables.   The combination of ingredients is endless.    Of course, everyone has a favorite choice of possibilities.   I have so many combinations that delight my palate, but I think my absolute favorite is zucchini, onions and potatoes.   These flavors really seem to go together beautifully with a little Parmigiano cheese and some fresh parsley.

This is a common dish during lent in Italian households. It also is great for picnics. It can be eaten at room temperature, so it packs up nicely for a day in the countryside or by the sea. We recently enjoyed it (room temperature) at sunset on the beach with a glass of white wine. But I wouldn’t shy away from indulging at breakfast….actually, I did have it again the next morning for breakfast, and I think it was even better as the flavors really melded overnight

There are two methods for cooking a frittata. Once you have poured everything into the fry pan, and it has started to cook through and the sides are starting to pull away from the edges of the pan, you can either put it under the broiler until the top cooks to a golden brown, or you can place a plate ( the size of the pan) on top of the pan and flip the frittata onto the plate. Then slide it back into the pan (uncooked side down)to finish cooking the other side.   The second method is not as hard as it sounds, and adds a bit of excitement to the cooking process, should you be in need of a little excitement. Either way, I think you’ll be delighted with the outcome.


6 eggs

2 medium zucchini, one green, one yellow (or both the same color), sliced

1/2 onion, sliced thin

6 to 7 small potatoes, boiled until tender and sliced(can use large potatoes)

1/2 cup chopped parsley

1/3 cup grated Parmigiano cheese, plus a little extra while cooking

2 TBSP olive oil

salt and pepper to taste

1.  Whisk together the eggs, grated cheese and parsley.  Salt and pepper to taste.

2.  Saute the zucchini and onions in the olive oil in a fry pan, until onions are soft.

3. Add the cooked potatoes and heat through, stirring.

4.  Pour the egg mixture on top of the zucchini and potatoes, and cook over medium low heat.

5.  Once the egg mixture starts to cook, add a little more grated cheese to the top.

6.  When the frittata is just about cooked through, you can either put it under the broiler for a few minutes, until cooked through, or you can follow the procedure stated above, using a plate to flip the frittata and cook the underneath part until done.

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