I love making frittatas. They are soversatile, and you can make them with just about anything.
Frittatas can be made with 2 methods. The first is the flip–you cook the frittata on one side, invert it onto a plate, and slide it back into the pan to cook on the other side. That’s the method that I’m going to venture to say is most common with most home cooks.
I think the other method is more common in restaurants, and that is where the frittata is cooked on the stove top, then placed in the broiler to cook the top. The frittata I offer today must be done using this method because the top layer is mozzarella, and if you flip that over…well, you’re just going to end up with a pan full of mozzarella.
This dish is loaded with Italian flavors. Enjoy!
6 large eggs
2 tablespoons freshly grated Parmigiano-Reggiano
2 tablespoons minced fresh thyme (or herbs of your choice)
1 teaspoon kosher salt
Freshly ground black pepper, to taste
2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon paprika
1 small zucchini, sliced ¼-inch thick
½ cup chopped tomato
4 ounces mozzarella, sliced thinly
In a medium bowl, beat the eggs together with the Parmigiano, herbs, ½ teaspoon salt, and pepper.Heat the oil in a 10-inch oven-proof skillet, preferably cast iron. Add the garlic and sauté 30 seconds over medium-high heat.Sprinkle in the paprika, then immediately add the zucchini and ½ teaspoon salt. Sauté over medium-high heat until the zucchini is tender and starts to get nicely browned, about 5 minutes. Add the tomato and continue sautéing another 2 minutes.Pour the eggs evenly over the vegetables. Cover the pan and cook over medium heat-low heat until the underside is browned and the eggs on top are mostly set, about 6 to 8 minutes. Turn on the broiler to high.Remove the frittata from the heat. Lay the mozzarella slices over the top. You don’t have to cover the eggs completely. In fact, it’s nice to have some eggs peeking out.Place the pan under the broiler, about 3 inches away from the heat, and broil until the mozzarella is melted, bubbling, and browned, about 3 minutes.Serve hot or at room temperature with fresh, crusty bread.