Prep 5 mins
Cook 15 mins
A staple in Liguria, Italy, frittatas are often made with fresh vegetables, aromatic herbs and goat cheese (goats commonly graze on the steep coastal hillsides).
- 10 eggs
- 1 teaspoon salt
- 1 1⁄2 tablespoons unsalted butter
- 2 -3 small zucchini, sliced 1/8 inch thick
- 2 tablespoons oregano leaves
- 2 teaspoons flat leaf parsley, chopped (plus some for garnish)
- 4 ounces goat cheese, crumbled
- In a bowl, whisk together the eggs and 1/2 teaspoons of the salt. Set aside.
- In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. When it foams, add the zucchini and sprinkle with the remaining 1/2 teaspoons salt. SautÃƒÂ© for 30 seconds. Add the oregano and the 2 teaspoons parsley and cook for 30 seconds.
- Add the eggs and, using a rubber spatula, quickly and lightly stir the eggs in a small circular motion to combine them with the zucchini. Using the spatula, gently lift the cooked edges to allow the uncooked eggs to flow underneath. Sprinkle the cheese on the frittata; do not stir. Reduce the heat to low and cook, without stirring, 4 to 5 minutes more.
- Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Reduce the heat to low and cook, covered, for 3 minutes. Remove the top pan and continue cooking until the eggs are set, about 5 minutes more.
- Using the spatula, loosen the edges of the frittata and gently slide it onto a plate. Garnish the frittata with parsley.