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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Lalal Khan
[email protected]This frittata was a little too salty for my taste. I think next time I'll use less salt.
Adeola Arekemase
[email protected]I've made this frittata several times now and it's always a crowd-pleaser. It's a great dish to serve for brunch or dinner.
MS' caramel
[email protected]This was my first time making a frittata and it turned out great! I'm definitely going to make it again.
Eniola Elizabeth
[email protected]This frittata was delicious! The zucchini and provolone were a perfect combination.
Tamanna Tasnim Tonni
[email protected]This frittata was a bit too eggy for my taste. I think next time I'll use fewer eggs.
Jamon Colbert
[email protected]I'm not a big fan of zucchini, but this frittata was surprisingly good. The zucchini was cooked perfectly and the provolone added a nice richness.
Ifeanyi Anyoha
[email protected]This frittata is a great make-ahead breakfast or lunch option. It's also a great way to get your kids to eat their vegetables.
Isaac Hunt
[email protected]I made this frittata for breakfast and it was the perfect way to start my day. It was light and fluffy, and the zucchini and provolone added a nice flavor.
Brendan VanAardt
[email protected]This frittata was a great way to use up leftover zucchini. It was easy to make and very tasty.
Mom
[email protected]The frittata was good, but it was a bit bland. I think next time I'll add some more herbs and spices.
Faraj Elammari
[email protected]This frittata was a little too oily for my taste. I think next time I'll use less olive oil.
Ramani Ramani
[email protected]I love that this frittata is so versatile. I've made it with different types of vegetables and cheeses and it's always delicious.
Hasan Owais
[email protected]This was my first time making a frittata and it turned out great! The instructions were easy to follow and the frittata was cooked perfectly.
Nancy Kamugisha
[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.
nasir jani indhar
[email protected]This frittata was a hit with my family! The zucchini and provolone added a nice flavor and texture. I would definitely make it again.