Spring or Summer Frittat with Scallions, Roasted Garlic, Zucchini, and Crumbly Cheese
Adapted from the
upcoming "Mollie Katzen's Sunlight Café" (Hyperion, September
Preparation time: 30 minutes
Yield: 4 to 6 servings
frittata is a thick Italian omelet--sturdy and adaptable--and full
of vegetables, herbs, and cheese. Frittatas are very convenient in
that, unlike most other egg dishes, they can be made ahead and
either reheated or served at room temperature, so you can avoid the
hassle of last-minute preparations.
Here's a basic recipe that can change with the seasons Variations
are included, and you can improvise even further--mixing and
matching the different vegetables according to what is fresh at the
- A frittata will keep for up to a
week if stored in an airtight container in the refrigerator, and it
reheats beautifully in a microwave.
- Try taking a wedge of frittata with you for your "commute item"
or as a midmorning meal at your desk--it's very portable.
2 to 3 tablespoons olive oil
2 small zucchini, thinly sliced
1/2 teaspoon salt
2 teaspoons minced garlic
6 medium scallions, minced (both white and green parts)
1 or 2 handfuls minced parsley
Freshly ground black pepper
1 cup ricotta salata or feta
Fresh peas, lightly steamed
Minced fresh herbs (dill, savory, and/or basil)
Halved cherry tomatoes
Lightly toasted pine nuts
- Place a 10-inch skillet with an ovenproof handle over medium
heat for about 2 minutes. Add 1 tablespoon of the olive oil, wait
about 10 seconds, then swirl to coat the pan. Add the zucchini and
sautÚeacute; for about 5 minutes, or until just tender. Stir
in the salt and garlic, cook for about 1 minute longer, and remove
from the heat.
- Break the eggs into a large bowl and beat well with a whisk.
Add the sautÚeacute;ed vegetables, scallions, and minced
parsley. (You can also stir in the optional additions at this
time.) Grind in some black pepper, crumble in the cheese, and stir
until blended. Clean and dry the skillet and return it to the stove
over medium heat. Preheat the broiler.
- When the skillet is hot again, add the remaining 1 to 2
tablespoons olive oil, wait about 30 seconds, and swirl to coat the
pan. Pour in the vegetable-egg mixture and let it cook undisturbed
over medium heat for 3 to 4 minutes, or until the eggs are set on
- Transfer the skillet to the preheated broiler, and broil for
about 3 minutes, or until the frittata is firm in the center.
Remove the pan from the broiler, and run a rubber spatula around
the edge to loosen the frittata. Slide or invert it onto a large,
round plate, and serve hot, warm, or at room temperature, cut into