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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

Preheat broiler (high)
Heat a large ovenproof skillet on high flame
Cover the bottom of pan with olive oil and allow to heat for 1 minute
Add onion and rosemary, cook until onion turns translucent (about 2-3 minutes)
Scramble eggs
Pour eggs over onion, zucchini mixture
Turn flame down to medium
Add salt and pepper to taste
Cook until it is brown and firm on bottom, but still wet on top (about 5-7 minutes)
Arrange mozzarella, parmesan, and basil in a pattern on top of egg mixture
Place under broiler until rich, golden brown (3-4 minutes)
Let it rest a few minutes.
Enjoy!

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