I’ve been reading Daniel Silva’s books this past month, and in one, Chiara makes a zucchini and potato fritatta. Out of potatoes, but do have a zucchini. This is what I did – for only me! (Josh was still in bed, and I was hungry!)
Zucchini Fritatta
3 small eggs
1 T. milk
2 cloves garlic
1 small zucchini, sliced fine using mandolin or grater
3-4 T. pecorino romano cheese, grated
Salt and pepper to taste
Olive oil
Preheat oven broiler. In oven-safe saute pan, over medium heat, pour in 2-3 T. olive oil, coating sides if necessary. Heat. Saute chopped garlic and grated / sliced zucchini until lightly cooked.
While garlic and zucchini are sauteeing, vigorously whip together the milk and eggs. Grate the cheese.
Once the vegetables are slightly cooked, pour the egg-milk mixture into pan. Let cook for a minute or so. Sprinkle cheese on top of egg mixture. Remove pan from stove, place under broiler for 1-2 minutes (watch it closely!). Remove from broiler. Set aside to allow eggs to continue cooking through, about 3-5 minutes.
Gently pull edges of fritatta away from pan, invert over plate. Salt and pepper to taste.
Ink, Yarn & Beer 