Frittata Di Zucchine

 

Today is rainy and my plans to travel to Poulsbo in search of photo ops have been dashed.  Poulsbo is seven or eight miles from Bainbridge Island.  It's a charming little tourist-friendly town.  More about that in a day or so...

So what to do on a rainy day?  Cook, of course!  What to cook?  Well, how about trying a recipe from one of the cookbooks I picked up at the library book sale?  Good thinking.

The cookbook was $1.00 (Yes, One Dollar - a steal!)  and it's a gorgeous book by Sarah Woodward called The Classic Mediterranean Cookbook.   It's beautifully illustrated and the recipes all look very doable.  Doable is good.

 

I chose this recipe largely because I had all the ingredients.  A good reason.  Plus I wanted to make an egg dish that didn't need to bake in the oven.  You do broil it for a few minutes at the end but that's no problem because I used a cast iron skillet.  I love cooking in cast iron pots.   Here's the recipe:

INGREDIENTS:

1 large onion

2 Tablespoons olive oil

1 pound (500g) small zucchini

salt and black pepper

6 large eggs

1/2 cup (60g) freshly grated Parmesan cheese

2 Tablespoons (30g) butter

METHOD (and I quote):

1. Peel the onion, cut in half, and slice into fine half-moons.  heat the oil and cook the onion gently for 20 minutes, until very soft but not browned.
2. Slice the zucchini across into 1/4 inch (5mm) slices.  Add the zucchini to the softened onion, season well, and raise the heat to medium.  Cook, stirring frequently, for 5 minutes.
3. Drain off any excess oil and discard.  Let the vegetables cool for 10 minutes.  Meanwhile, beat the eggs with the Parmesan.
4. Stir the slightly cooled vegetable mixture into the eggs and cheese.  Melt the butter in a nonstick frying pan approximately 12 inches (30mm) across over low heat.  When the butter begins to bubble, pour in the egg and vegetable mixture.  Let cook over low heat for 15 minutes.
5. Heat the broiler to medium.  When the frittata is almost set, place the pan under the broiler for 2 minutes.  Serve cold or hot.

 If you follow these instruction exactly I promise that you will have a perfectly prepared dish.  It was easy and it was delicious.  And I'm thrilled that I have this wonderful cookbook.  The next library sale is in a week or so and I'm heading straight for the cookbooks!