So I was just having this discussing about the difference between a frittata and an omelette. Pretty similar stuff, eggs, cheese, fillings. So, why are they different? My understanding has always been that omelettes are folded over in the pan then usually served to one person. A frittata is almost like a spanish omelette (tortilla), in that it gets flipped in the pan and then cut into slices to serve many people. I know many people finish off their firttatas in the oven under the grill. To do this, you need a cast iron skillet or another kind that has a oven proof handle. I do not, so flipping it is.
I made this one yesterday and served it to some friends that were around. Unfortunately, it did not get served piping hot out of the pan. Very important!!! I would recommend in making this, you serve it as soon as it has come out of you skillet. This way the top is crisp and the insides are still quite creamy and it tastes wonderful. After it sits for a while, the texture changes and it even looses flavour. So a definite make as you serve frittata!
Zucchini & Parmesan Frittata
6 Large eggs
1 Cup/100 grams fresh parmesan, finely grated
1/2 Zucchini, thinly sliced
1/2 Onion, finely chopped
1 Garlic clove
2-3 Tablespoons of olive oil
1/2 Teaspoon of dried oregano
Salt and pepper to taste
Whisk eggs in a medium bowl, season with salt, pepper and oregano and set aside.
In a medium skillet set over high heat, add 1 tablespoon of olive oil and the onion. Sautee for about 3-5 minutes, just long enough to soften the onion. Remove onions from pan and set aside.
In the same pan, add as many zucchini slices as you can without them overlapping each other. Lightly sautee them on each side for just a few minutes until they start to soften and start to brown. Remove from heat and repeat for remaining zucchini slices.
With the same skillet set over a medium heat, add the remaining olive oil and pour in the whisked eggs. Sprinkle over the onions, parmesan cheese and arrange the zucchini slices completely covering the whisked eggs. Reduce heat to low and cover. Check it every few minutes loosening the sides with a rubber spatula as you go. After 8-10 minutes you should notice the frittata setting quite well. When it seems almost cooked, but still slightly runny in the middle it is time to flip it over. Place a lid on the top of you pan and quickly invert the frittata onto the lid. Once you have done this, slide it back into the pan, runny side down. Leave it to cook for a further few minutes. Place your serving plate over the top of your skillet and flip it one more time onto your serving plate. You should have it face up with the zucchinis at the surface. Cut into slices and serve. This dish is best served fresh off the skillet and hot.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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