Frittatas are one of those dishes that you can make with almost anything. They’re great for helping you clean out the refrigerator. And they’re a good choice to make on a hot summer day, even though I recommend finishing them off in the oven for a few minutes.
That said, this recipe has some ingredients that I highly recommend you use. Although eggs are the only essential ingredient, your frittata will be even more delicious if you put grated parmesan into the egg mixture and if you add a few dollops of ricotta cheese while it’s still in the frying pan.
I didn’t have ricotta cheese last week when I made this so instead I used some leftover fresh mozzarella. The result was great, but I prefer the ricotta. It adds a lighter taste and texture to the dish.
I also recommend finishing cooking the frittata in the oven, rather than trying to cook it all on top of the stove. I remember my mother used to make frittatas without using the oven but I’m not sure if she flipped them over (a masterful feat if you can do it) or if she just cooked them through on the one side. Maybe she put a cover over the frying pan. That might work.
Some recipes recommend using a non-stick pan, but I’m not comfortable ingesting small flakes of non-stick coating even if scientists say it’s not dangerous. I like my eggs pure, with just real, natural ingredients.
So instead I used a cast-iron pan, which should be non-stick providing it is seasoned correctly. I’m not that confident that my pan is seasoned correctly, so I buttered the inside rim of the pan and the bottom, before pouring a few tablespoons of olive oil in it. This allowed the frittata to easily slide out of the pan with just a little bit of coaxing with a firm spatula.
Making a frittata is not complicated but you have to know what you’re doing. I hope this helps.
Frittata, This One With Onion and Zucchini
This is an easy dish to make but you have to know what you're doing. This recipe gives you that knowledge.
- Large eggs, 8.
- Grated parmesan cheese, 1/2 cup.
- Fresh basil leaves, 3, torn into pieces.
- Fresh sage leaves, 3, minced.
- Fresh rosemary, 1 tsp. minced.
- Kosher salt, 1/4 tsp.
- Black pepper, 1/8 tsp.
- Extra-virgin olive oil, 3 tablespoons.
- Sliced onion, 1/2 cup to 1 cup, depending on taste.
- Sliced zucchini, about 1 cup.
- Ricotta, whole-milk, 1/3 cup.
- Step 1 Whisk first seven ingredients together in a large bowl.
- Step 2 Butter an oven-proof frying pan around the sides and bottom. Turn heat to high and add olive oil.
- Step 3 Fry the onion until soft (3-4 minutes) and then add the zucchini and cook until soft (another 4 minutes or so). Turn zucchini and onion over while they cook.
- Step 4 Reduce heat to low. Add the egg mixture and cook until set (about 2 minutes). Add dollops of ricotta cheese.
- Step 5 Place pan in oven and cook until set (about 5 minutes).
- Step 6 Cut into wedges. Serve hot or at room temperature.