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Zucchini Frittata

Pasta & Side Dishes

Serves 4-6

A frittata is an Italian omelet that usually has the ingredients mixed with the eggs rather than being folded inside. This frittata uses fresh zucchini from the garden and yummy prosciutto & pancetta. Serve with soup or all by itself for a quick lunch.


Zucchini Frittata

  • 1/3 cup pancetta, chopped
  • 3 oz prosciutto, chopped (about 1-inch-thick slice)
  • 1 large white onion, sliced thin
  • 4 medium-sized zucchini, thinly sliced
  • 6 fresh mint leaves, chopped
  • 8 large eggs
  • 3 Tbsp freshly grated Parmesan
  • 2 Tbsp freshly grated Asiago
  • Handful of fresh basil, chopped
  • 4 ripe tomatoes, peeled and seeded
  • Salt and pepper, to taste
  • 1 Tbsp olive oil

Zucchini Frittata

Put olive oil and pancetta in a heavy omelet pan and cook until fat is melted and crisp. Add proscuitto, onions, zucchini and mint and cook until onions and zucchini are lightly browned.

Beat eggs in a bowl, then stir in the grated cheeses and basil. Set aside.

Cut tomatoes into small chunks and add to the zucchini-onion mixture. Let cook, reducing liquid from tomatoes.

Add egg mixture and cook over low heat, till underside is golden, then turn over. This appears like scrambled eggs. Add more parmesan cheese when serving.

Garnish with fresh basil and tomato rose.