Zucchini and Nepitella Frittata
Prep Time
5 Minutes
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Cook Time
25 Minutes
Yield
Serves 4
Description
Most ingredients are available in Antonio’s Market!
Nepitella is a mint-scented herb with oregano tones. It is more common in Italy than the U.S. but should be available at your local farmer’s market. If not, you can substitute 2 tsp finely chopped mint plus 1 tsp finely chopped oregano in this recipe.
Ingredients
1/2 lb Zucchini, Cut into 1/4inch thick half moons
1 tbsp Nepitella Leaves, Finely Chopped
3/4 cup Onion, Thinly Sliced
1/3 cup Whole Milk
8 ea Eggs
2 tbsp Extra Virgin Olive Oil
Fine Sea Salt
Method of Preparation
2. Lightly beat together th
e eggs, milk and a generous pinch of salt.
3. In a 9 to 10 inch nonstick ovenproof skillet, heat oil over medium-high heat.
4. Add the zucchini, onion and 1/4 tsp salt.
5. Reduce the heat to medium and cook for 8 minutes.
6. Stir in the nepitella.
7. Whisk together the egg mixture once more, then add to the skillet.
8. Stir together the eggs and zucchini mixture for 1 to 2 minutes, until frittata begins to set.
9. Gently press the top with a spatula.
10. Reduce the heat to low and cook for 10 minutes more, frittata should be mostly set.
11. Transfer skillet to the broiler and cook for 2 minutes.
12. Slide the frittata onto a cutting board, cut into wedges and serve warm.[/vc_column_t
ext]
Recipe Source
La Cucina Italiana Magazine, May/June 2013 Issue