Frittata with zucchini, basil and parmesan
4 servings
30 minutes
Frittata with zucchini, basil, and parmesan is an elegant Italian dish that combines simplicity and sophistication. Its roots trace back to rural cooking traditions where each housewife turned ordinary ingredients into a gastronomic wonder. Tender zucchini, aromatic basil, and tangy parmesan create a perfect flavor balance: the freshness of vegetables, creamy egg texture, and rich cheese taste. The delicate addition of bacon adds a hint of salty crunch while butter softens the texture. Frittata is magnificent as a standalone dish or as a light breakfast, snack, or dinner accompaniment. It can be served warm or chilled with herbs or fresh vegetables. This is an embodiment of culinary art that conveys the atmosphere of sunny Italy.
1
Grate the zucchini on a coarse grater to get 2.5 cups. Transfer to a bowl and salt. Mix and let sit for 10 minutes. Then squeeze out the excess water.
- Zucchini: 3 pieces
- Salt: to taste
2
In a bowl, beat the eggs well and add 0.25 teaspoons of salt, a little pepper, chopped basil leaves, parsley, and half of the parmesan.
- Chicken egg: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
- Basil leaves: 10 pieces
- Chopped parsley: 2 tablespoons
- Grated Parmesan cheese: 90 g
3
Heat the pan well. Add the bacon and fry until crispy for 6 minutes. Transfer to a paper towel.
- Bacon: 3 pieces
4
Leave 1 tablespoon of bacon fat in the pan and add grated zucchini. Fry on high heat for 3 minutes, stirring.
- Bacon: 3 pieces
- Zucchini: 3 pieces
5
Meanwhile, cut the bacon into small pieces and add it to the egg mixture.
- Bacon: 3 pieces
6
Add finely chopped small tomato and finely chopped green onion to the zucchini. Cook for another 2-3 minutes. Add pieces of butter and mix well.
- Tomatoes: 1 piece
- Green onions: 4 pieces
- Butter: 1 tablespoon
7
Place the vegetable mixture in a fireproof skillet. Beat the eggs again and carefully pour them over the vegetables without stirring, gently shaking the skillet. Set over medium heat and cook for 4 minutes.
- Chicken egg: 6 pieces
8
Sprinkle with the remaining cheese and place under the grill for 2 minutes. Check the eggs for doneness and, if necessary, return to the oven for another 40-60 seconds. Cool for 5 minutes and carefully transfer to a plate. Cut into segments and serve.
- Grated Parmesan cheese: 90 g