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FRITTATA 101
The Full Story
MAD'S FRITTATA
WITH ZUCCHINI, CHERRY TOMATOES, AND MOZZARELLA
It has been said (probably by me) that I am “THE QUEEN OF THE FRITTATA.” One of the most delicious and versatile egg creations, the frittata can be eaten for any meal, as well as snacks! You can cook it in the morning, and munch on it all day.
INGREDIENTS
10 Eggs, scrambled
Olive oil to cover bottom of pan
1 Onion, diced
2 Sprigs of Rosemary, removed from stems and torn
1 medium Zucchini, diced or thinly sliced
10 Cherry tomatoes, halved
Mozzarella, about 3/4 of a cup
Shaved Parmesan, 1/4 cup,
Basil, 5-6 leaves, whole or cut into strips
Salt and Pepper to taste
EQUIPMENT NEEDED
Cutting Board
Sharp Knife
Large oven safe skillet or shallow Dutch oven
Metal spatula
Bowl to scramble eggs
Scissors to cut parsley
DIRECTIONS
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Preheat broiler (high)
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Heat a large ovenproof skillet on high flame
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Cover the bottom of pan with olive oil and allow to heat for 1 minute
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Add onion and rosemary, cook until onion turns translucent (about 2-3 minutes)
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Scramble eggs
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Pour eggs over onion, zucchini mixture
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Turn flame down to medium
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Add salt and pepper to taste
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Cook until it is brown and firm on bottom, but still wet on top (about 5-7 minutes)
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Arrange mozzarella, parmesan, and basil in a pattern on top of egg mixture
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Place under broiler until rich, golden brown (3-4 minutes)
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Let it rest a few minutes.
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Enjoy!