Ingredients
Serves 6
Step 1
In a bowl whisk together the eggs, add 1/2 cup of the Parmesan and salt and pepper to taste, and whisk the mixture until it is combined well. In a 12-inch non-stick skillet sauté the zucchini in 2 tablespoons of the oil over moderately high heat, stirring until it is softened and transfer it with a slotted spoon to a small bowl. Add the remaining 1 tablespoon oil to the skillet and in it cook the onion and the bell pepper with salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Add the garlic and the thyme and cook the mixture, stirring, for 1 minute. Stir in the zucchini, pour in the egg mixture, and arrange the zucchini blossoms decoratively on the surface.
Step 2
Preheat the broiler. Cook thefrittataover moderate heat, without stirring, for 12 to 15 minutes, or until the edge is set but the center is still soft, and sprinkle the remaining 1/2 cup Parmesan over the top. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil thefrittataunder the broiler about 4 inches from the heat for 2 to 3 minutes, or until the cheese is bubbling and golden. Let thefrittatacool in the skillet for 5 minutes, run a thin knife around the edge, and slide thefrittataonto a serving plate. Cut thefrittatainto wedges and serve it warm or at room temperature.
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Reviews (9)
Back to Top你让我饿了和怀旧。我的它alian grandmother made this dish every summer when our zucchini were in season. I learned to pick the male blossoms so that the others would develop into more zucchini. You want your little thumb sized zucchini for this dish so those of you with gardens have a distinct advantage as you will be able to make this omlet for about a month until your zucchini peters out. We kept it simple.... just like this. I agree no sense to putting the blossoms on top. Add them to the batter because, ephemeral things that they are, they will wilt to nothing during cooking and not look so decorative. A few fresh blossoms can be placed on the plate as a garnish. We used Parmesan or Locatelli cheese for extra flavor, it may be aded to the batter or just sprinkled on as you go.
BKLYN_BABE
New York City
8/29/2013
Very good, basic frittata recipe. Recipe implied that the blossoms should be laid decoratively on top before baking. This doesn't seem to make much sense - the blossoms are usually cooked ala frittata as well. Anyway, I didn't do that. The bell peppers are missing from the ingredients list by the way. Using slightly spicier peppers like fresh anchos is a nice variant as is including Spanish smoked paprika in the egg batter.
jtarrant
Silver Spring, MD
7/16/2010
I grated the zucchini, rather than chopping it, and sauteed it in a non- stick wok with no oil but lots of salt and pepper. Family liked it but found it a bit bland (forgot the thyme but might try oregano and extra parmesan or even feta to boost the flavour next time). It was so easy to make as I poured all the ingredients into a 12" diameter silicone baking dish and baked for 35 minutes. Browns beautifully on top, no oil and no broiling required.
Anonymous
from California living in Yorkshire
5/8/2009
This was a great recipe for me to start experimenting with. I wanted to use Zucchini because I entered a local baking contest. I was able to get the same results from baking in a 425 degree oven for 8-10 minutes and broiling the last minute or two. It turned out great and I wond 1st place. I did add 1/2 cup of roasted red peppers instead of green peppers. I also mixed up a few other frittatas with other ingredients that my family loved. Swiss cheese, roasted red peppers, mushrooms, and Canadian baccon was to die for:) Definately mix up what ever you have or think will taste good. Use this recipe as your base and have fun.
dwalbeck
Minot, ND
9/10/2005
My only disappointment was some scortching on the bottom of the frittata--I left it on med. for about 15 min. because it was still so unformed??? The flavor was good and we used herbs from our garden.
Anonymous
7/14/2002
Delicious and easy to make!
Anonymous
San Diego, CA
7/2/2001
I finally found a way to get my husband to eat zucchini. Delicious and easy to make.
Anonymous
Los Gatos, CA
3/5/2001
What bell pepper?
Sharon
Oregon coast
3/4/2001
This is such a great recipe, I'm surprised no one has reviewed it before! I thought it was very good, and would definitely make it again. I lost it for years, and was able to find it again via the web site, which I'm extremely grateful for.
Cathy Wright
Pocatello, Idaho
2/5/2000
