Zucchini frittata
Ingredients:
- olive oil
- 3/4 lb zucchini, grated using the extra-coarse side of your grater
- 2 tablespoons minced shallot
- 5 pastured eggs
- 2 1/2 tablespoons water
- salt and freshly ground black pepper, to taste
- 1 tablespoon mixed minced fresh oregano and [orange] mint
- 2 tablespoons freshly grated parmigiano-reggiano
Spray a skillet with olive oil and warm up. Add shallot and cook for a few minutes, stirring often. Add zucchini and cook for 5 minutes, stirring several times. Cover and cook until soft, stirring several times.
While the zucchine are cooking, break the eggs in a bowl and whisk them lightly with a fork until just blended. Add the water, then a few pinches of salt and a sprinkling of pepper and whisk briefly. Finally, add the cheese and herbs and again whisk briefly.
Turn on the broiler. Pour the eggs slowly into the skillet. With the fork, gently arrange the zucchini so they are evenly distributed. Cook over low heat until the eggs are set. After the edge is set, run a spatula under it and shake the frittata gently to ensure the bottom does not stick to the pan.
Place the skillet in the oven, leaving the door ajar, for a couple of minutes. The frittata will puff up a bit. Take the skillet out of the oven (don’t forget that the handle is hot) and let rest of a couple of minutes, then move the frittata onto a serving plate. Cut into wedges and serve.