A staple in Italy, frittatas are often made with fresh vegetables, aromatic herbs and goat cheese (goats commonly graze on the steep coastal hillsides).
Recipe courtesy of Williams-Sonoma Kitchen.
- 10 eggs
- 1 teaspoon salt
- 1 1/2 tablespoons unsalted butter
- 2 to 3 small zucchini, sliced 1/8 inch thick
- 2 tablespoons fresh oregano leaves
- 2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
- 4 ounces goat cheese, crumbled
- Arugula salad for serving (see related recipe in "Salads")
- 1 In a bowl, whisk together the eggs and 1/2 teaspoon of the salt. Set aside.
- 2 In a deep half of a frittata pan over medium heat, melt 1 tablespoon of the butter. When it forms, add the zucchini and sprinkle with the remaining 1/2 teaspoon salt. Sauté for 30 seconds. Add the oregano and the 2 teaspoons parsley and cook for 30 seconds.
- 3 Add the eggs and, using a rubber spatula, quickly and lightly stir the eggs in a small circular motion to combine them with the zucchini. Using the spatula, gently lift the cooked edges to allow the uncooked eggs to flow underneath. Sprinkle the cheese on the frittata; do not stir. Reduce the heat to low and cook, without stirring, 4 to 5 minutes more.
- 4 Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 tablespoon butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Reduce the heat to low and cook, covered, for 3 minutes. Remove the top pan and continue cooking until the eggs are set, about 5 minutes more.
- 5 Using the spatula, loosen the edges of the frittata and gently slide it onto a plate. Garnish the frittata with parsley. Serve with the arugula salad.
- 6 Serves 8 to 10.