This week our mom, Maria Luisa, sent us her Zucchini Frittata recipe. When she was a young girl her grandmother, our great grandmother, would make this dish for family outings to the beach in Venezuela. They would bring it along for their picnic lunches and usually eat it cold, but at our house it is usually served hot. Some members of the family have gone down a healthier path and made this frittata in the oven, but we choose to follow tradition and cook it in a skillet on the stove.
When you’re making this dish it may look like you have way too many zucchini slices for your average sized skillet, even Guillermo was skeptical when we first made it. Don’t be alarmed, once the zucchini start softening they shrink quite a bit. Another tip is to get some help when you’re going to flip it. Make sure you have a good grip on the pan, place a large plate on top and with one swift motion invert the pan while firmly holding the plate. It is important not to hesitate, or you could end up with a frittata disaster.
- 5 zucchini
- 3 eggs
- ½ cup parmesan
- 1 garlic
- 1 tsp of oregano
- 1 tsp of salt
- 1 tsp of pepper
- 2 tbsp olive oil
- Cut the zucchini into thin slices (about 1/8 inch)
- In a large pan on medium heat saute the sliced zucchini with 2 tbsp of olive oil. They will become soft once they are ready. This usually takes about 20 to 25min.
- Add the oregano, salt, pepper, and crushed garlic. Set this aside.
- In a large bowl scramble the eggs and add the cheese. Then add the cooked zucchini.
- Clean the same pan you used for the zucchini and wipe with oil.
- Set the temperature to medium-low and pour in the mixture. You want to spread it out and make it flat.
- Cover the pan with a lid and cook for about 10 to 15 minutes, occasionally using a spatula to separate it from the edges.
- Once you see that the top of the frittata is more or less firm, you’re going to flip it using a plate. This part is a little tricky so you might want to ask for some help.
- Place a large plate on top and with one swift motion invert the pan while firmly holding the plate
- Once it’s on the plate, slide it back on the pan to cook the other side for another 5 to 10 minutes.