Photo Courtesy of Gab Varano

I first had this when I went to visit my family in Italy last year, even though my mom has been making it for as long as I can remember (I used to be a very picky eater), because I didn’t want to be rude and not eat something my cousins cooked for me. I ended up absolutely loving it and I hope you do too!

“Frittata” means “fried” in Italian and was the most commonplace way to prepare eggs. The differences between an omelet and a frittata are in the thickness – omelets are much thinner – and the preparation: A frittata is made by adding the egg to the vegetables and mixing, versus gently folding the vegetables into the thin layer of egg.

Servings: 2

Ingredients:

1 small onion, chopped

2 small green zucchini, sliced in rounds

4 eggs, beaten

1/4 cup grated Romano or Parmigiano-Reggiano cheese

3 tablespoons olive oil

Salt and black pepper to taste

 Instructions:

In a 10-inch skillet over a low to medium flame, heat the olive oil.

Add the chopped onion and cook for approximately 10 minutes or until the onion becomes translucent. Be careful not to burn the onion.

Add the zucchini slices to the skillet and cook the mixture for an additional 7-10 minutes until the zucchini is soft but not mushy.

Spread the zucchini and onion mixture evenly across the base of the skillet.

In a separate bowl, combine the grated cheese, salt, pepper and beaten eggs.

Pour the egg mixture over the zucchini mixture in the skillet and stir until combined.

Cook over low to medium heat until the bottom of the frittata is golden brown.

Using a large dinner plate, cover the top of the skillet, flip the frittata over and place the uncooked side back into the skillet.

Cook for an additional 5 minutes until the bottom is golden brown.

-Other vegetables may be substituted or added, including red peppers, mushrooms and broccoli.

-Other cheeses may be substituted, including mozzarella, Swiss or fontina.