Frittata with Zucchini

 

2  tablespoons plus 2 more tablespoons extra-virgin olive oil

1 medium onion, finely diced

2 green zucchini, finely sliced

6 to 8 eggs

Salt and pepper

 

1.  Pour 2 tablespoons olive oil in a non-stick skillet on medium heat. Add onion and zucchini, salt lightly and sauté until the zucchini are soft and the onion becomes translucent. (Don’t overcook the zucchini: They have to be firm.) Don’t burn the onion, or the frittata will assume a bitter taste.) (If the vegetables are not ready but the bottom of the pan is dry, add 1 tablespoon of water.)

2.  Lightly beat the eggs in a bowl, until fully combined. Add salt and pepper.

3.  When the vegetables are ready, pour the eggs in the skillet.

4.  Lightly beat the eggs in a bowl, until fully combined. Add salt and pepper.

5.  When the vegetables are ready, pour the eggs in the skillet.

6.  When the egg starts to solidify, using a fork lightly scramble the center to let all the egg penetrate on the bottom. Shake lightly the pan back and forth to loosen the frittata and use a fork to loosen it from the edges of the pan. Lift the frittata to check that the bottom is cooked and golden.

7.  Make sure the egg on the top is not too running, then place on the pan a dish slightly larger than the pan.

8.  Rotate the pan and the dish together so that now the frittata is upside down on the dish.

9.  Add 2 tablespoons of olive oil to the skillet  then slide the frittata back into the pan so that the uncooked face is now on the pan.

10. Lift the frittata to check that the bottom is golden. Slide the frittata on a serving dish and serve warm.