Frittata
Ingredients
- 8 large egg
- 1/2 cups Parmigiano-Reggiano cheese – finely grated
- 3/4 teaspoons kosher salt
- 1/2 teaspoons black pepper – freshly ground
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic – lightly crushed
- 8 ounces onion – thinly sliced (~1.5 medium onions)
- 12 ounces zucchini – thinly sliced into half-moons (~2 medium zucchinis)
- 2 tablespoons fresh flat-leaf parsley – finely chopped
Instructions
1. Trim the ends of the zucchini and slice into 1/4-inch half-moons. Thinly slice the onion and finely chop the parsley.
2. In a large bowl, whisk the eggs with the Parmigiano-Reggiano, kosher salt, black pepper, and parsley until smooth and lightly foamy, 30–45 seconds.
3. Heat the olive oil in a 10-inch nonstick or well-seasoned oven-safe skillet over medium heat. Add the garlic clove and sizzle until fragrant, about 1 minute; remove and discard the garlic.
4. Add the onion and cook, stirring occasionally, until softened and translucent, 6–8 minutes. Add the zucchini and a small pinch of salt; cook until tender and most moisture has evaporated, 8–10 minutes. Spread the vegetables in an even layer in the skillet.
5. Pour the egg mixture over the vegetables. Stir gently with a spatula for 20–30 seconds to distribute, then reduce heat to medium-low. Cook without stirring until the edges are set and the bottom is lightly golden, 6–8 minutes; loosen the edges all around with a spatula. If finishing under a broiler, heat the broiler now.
6. Finish the frittata: Place a large plate over the skillet, invert to flip the frittata onto the plate, then slide it back into the skillet to cook the second side until just set in the center, 2–3 minutes. Alternatively, place the skillet under the broiler 4–6 inches from the heat and broil until the top is just set and slightly puffed, 1–3 minutes.
7. Slide the frittata onto a cutting board and let rest 5 minutes. Slice into wedges and serve warm or at room temperature.
Frittata is Italy’s open-faced egg dish with a tender, custardy interior and gently browned exterior. It is satisfying yet light, meant to showcase simple fillings like seasonal vegetables, herbs, and a little aged cheese. Served warm or at room temperature, it’s as at home on a weeknight table as it is in a packed lunch or picnic basket.
Historically rooted in cucina povera, the frittata evolved as a thrifty way to bind leftovers with eggs and transform them into a complete meal. Unlike a French omelet, which is folded and minimally set, a frittata is fully cooked on both sides (or finished under heat) and sliced into wedges. Across Italy you’ll find countless regional variations—onion in the south, zucchini in summer, even pasta frittata in Naples—reflecting local produce and traditions.