Stove-Top Frittata

Yes, I'm still attempting to eat my way through the giant zucchini that two measly plants are producing this year (this post could easily be one in a series titled: things that can be made out of zucchini). Anyhow, I made a stove-top frittata out of was delicious and simple to make (I'm not tired of zucchini yet...the key word here is "yet"). Here's how I made it.

Grate some zucchini along with 1/2 an onion and mix it with a clove of minced garlic, a little kosher salt, a minced hot pepper (I used a small cayenne from the garden), and a little minced basil. Heat a skillet with olive oil and saute the zucchini mixture to release and evaporate some or most of its natural juices (this concentrates the zucchini flavor and makes a more stable egg dish...less watery).

Transfer the cooked zucchini to a bowl and stir it for a minute or two to cool it slightly. Then add a little Parmesan cheese and a couple of eggs. Add a little more olive oil to the pan and heat it over high heat. When the oil is hot add the zucchini/egg mixture.

Lower the heat and after a few minutes flip the frittata over, gracefully or not, and cook it on the other side. If necessary cover the skillet with a lid to facilitate it cooking throughout.

It was enormous...too big, in fact, for me to eat. I was home alone tonight and fed the remainder to my two pugs, who, when finished, looked at me with love in there eyes that a dog can only give to it's owner.


John in NH said…
this looks simply amazing! going right into the recipes bookmarks

Joe said…
Thanks is amazing, and easy to make, too.