Zucchini Frittata

prep time:: 10 min
total time:: 15 min

Makes 6-8 servings

This is a great summer dish. The “girls” are in peak egg-laying production, and the garden is barfing up zucchini. Two problems solved! You can pretty easily substitute your favorite fixin’s any time of year, and the zucchini blossoms are totally optional, though they look pretty rad. This recipe is from the Gourmet Cookbook, and we highly recommend using a 12-inch cast iron skillet.

ingredients

7 large eggs
3 large egg whites
1/2 cup whole milk
5 oz ricotta salata or mild feta, finely crumbled (1 cup)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tbsp olive oil
2 medium zucchini (1-1 1/4 lbs total) qyartered lengthwise and cut crosswise into 1/2 inch-thick slices
1 garlic clove, finely chopped
1 1/2 tsp chopped fresh oregano
1/4 cup finely grate Parmigiano-Reggiano
6 large zucchini blossoms, stem ends discarded if tough (optional)

directions

1
Whisk together eggs, whites, milk, ricotta salata, 1/4 tsp salt, and 1/4 tsp pepper in a large bowl.
2
Preheat broiler. Heat oil in a 12-inch ovenproof nonstick skillet over moderate heat. Add zucchini and cook, stirring until just tender, about 8 minutes. Add garlic, oregano, remaining 1/2 tsp salt, and remaining 1/4 tsp of pepper and cook, stirring, for one minute. Pour egg mixture over zucchini, increase heat to moderately high, and cook, lifting up cooked egg around edges occasionally to let uncooked egg flow underneath, for 3-5 minutes (center will still be moist).
3
Sprinkle frittata with Parmesan and arrange blossoms (if using) evenly on top, pressing them in lightly. Broil frittata, about 6 inches from heat until set, puffed, and golden brown, about 3 minutes. Let cool for 5 minutes.
4
Loosen edges of frittata with a spatula and slide onto a platter. serve warm or at room temperature, cut into wedges.

Source: Matt Newell-Ching