Zucchini and Onion Frittata Recipe
Or in Italian, "Frittata con Zucchine e Cipolla"
Leslie, who contributed a first-person account of the makings of his book here and recipes for chicken and penne dishes on Food Republic, takes a break from pasta to share a recipe for what may become your go-to brunch move for spring. Take it away, Mark:
Zucchini, like most squash, has a high water content. When shopping for ingredients, choose small to medium-sized ones rather than one large zucchini, because the larger they grow, the more water and less flavor they have.
- Heat the oil in a 10-inch nonstick skillet over medium heat. When the oil is hot, add the onion and garlic. Cook for one minute, stirring constantly.
- Add a ¼ cup of the water and cook for 2 to 3 minutes until the water has almost evaporated.
- Add another ¼ cup water and cook an additional 2 to 3 minutes until the water has, once again, almost evaporated.
- Stir in the zucchini rounds, salt, pepper, and the remaining ¼ cup water. Lower the heat, cover and simmer, stirring occasionally, until the zucchini is soft, 10 to 12 minutes.
- Meanwhile, beat the eggs in a medium bowl and stir in the Parmigiano-Reggiano.
- When the zucchini is soft but still retains its shape, remove the cover, return the heat to medium, and cook until the excess moisture has evaporated, 4 to 6 minutes.
- Stir in the beaten egg mixture, making sure the zucchini and onions are evenly distributed. Cook until the bottom of the frittata starts to lightly brown and the top begins to set up, 4 to 6 minutes.
- With a spatula, loosen the edges of the frittata from the sides of the pan and with a quick firm shake, flip the frittata over in one whole piece.* Cook the second side 2 to 3 minutes, until the bottom is lightly browned. (*If flipping a frittata scares you, place the pan under a broiler for several minutes to finish the top.)
- Invert the finished frittata (or slide the frittata) onto a serving plate, cut into wedges and serve warm or at room temperature.