PERFECT FRITTATA WITH ZUCCHINI AND PROVOLONE
This classic Italian egg dish is its country's answer to the French omelet -- but much more versatile. It's great for breakfast, lunch, and dinner, and delicious hot or at room temperature. Once you get the basics down, check out our variations below.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Preheat broiler with rack 6 inches from heating element. Melt butter in a 10-inch broilerproof nonstick skillet over medium-high. Add scallions and 1/4 teaspoon salt; cook until tender, 2 to 5 minutes. Stir in zucchini and cook until tender, 4 to 8 minutes. (This ensures that the vegetables are cooked and won't release extra moisture, which would make the frittata tough and watery.)
- Meanwhile, beat together eggs and milk with a fork (it gives you more speed and agility than a whisk here) until well combined. Stir in basil, 1/2 teaspoon salt, and pepper. Pour egg mixture into skillet; cook over medium-high, stirring with a spatula to create large curds, until eggs are wet on top but otherwise set throughout, 2 to 3 minutes.
- Sprinkle with provolone, pressing about half down into eggs. Transfer to oven; broil until puffed and browning in spots and eggs are just set, 1 to 2 minutes. Let stand 10 minutes before slicing. Frittata can be served hot or at room temperature.
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Maaz agha
[email protected]This frittata is a great way to sneak some vegetables into your diet. It's also a great option for a vegetarian breakfast or brunch.
Cookies Cookies
[email protected]I've never made a frittata before, but this recipe was so easy to follow. My frittata turned out perfectly and it was so delicious!
Neiddy Jr
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover zucchini.
Shine Bright
[email protected]I made this frittata for a brunch party and it was a huge hit! Everyone loved it and asked for the recipe.
Lilah Simkus
[email protected]This frittata was a bit too oily for my taste. I think I would have liked it better if I had used less oil.
Winniejoy Nyaki
[email protected]I loved the combination of zucchini and provolone in this frittata. It was a great way to get my kids to eat their vegetables.
Dilshad Ansari_786
[email protected]This frittata was a great way to use up some leftover zucchini. It was easy to make and very flavorful.
Johnson Mwaniki
[email protected]I followed the recipe exactly and my frittata turned out great! It was light and fluffy, and the zucchini and provolone were a perfect combination.
Majeeb Bhati
[email protected]This frittata was a bit bland for my taste. I think I would have liked it better if I had added some more seasoning.
Shanice Duffus
[email protected]I've made this frittata several times now and it's always a winner. It's a great way to use up leftover zucchini and it's always a hit with my family and friends.
yeasin Khan
[email protected]This is my new favorite frittata recipe! It's so easy to make and always turns out perfectly. I love the combination of zucchini, provolone, and eggs.
Sunny sunny
[email protected]I made this frittata for breakfast this morning and it was a hit! My family loved it. It was easy to make and so flavorful.
jude
[email protected]This frittata was absolutely delicious! The zucchini and provolone were a perfect combination, and the eggs were cooked perfectly. I will definitely be making this again!