“A frittata is very different business from an omelet, not just because the one is Italian and the other French,” writes Skye McAlpine in her new book, A Table in Venice: Recipes From My Home, which comes out on March 20. “The omelet is finer, of course, suited to a quick breakfast or lunch for one. A frittata, on the other hand—wonderfully thick and stuffed with vegetables and melted cheese—is without a doubt food for sharing.”
I couldn’t agree more. When I was growing up my mother would often take out her largest frying pan and make a frittata for my family to share with whatever cheese and vegetables we had on hand. Whether it was at breakfast time or dinner time, I always enjoyed it.
McAlpine’s recipe is extremely simple and the zucchini, pecorino and fresh mint is a delicious trio. The dish, as I learned from my mom, also works with a range of other ingredients. McAlpine suggests subbing in roasted broccoli, black olives, red peppers, goat cheese and fresh parsley. I’d add to that list cooked spinach, cherry tomatoes and mushrooms.
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It also may be the perfect brunch party food, since “unlike the omelet, which you must eat straight from the pan or it will turn to rubber, a frittata, I find, tastes even better at room temperature than it does hot,” she writes. “All of which makes it ideal for cooking ahead.”
INGREDIENTS:
- 2 Tbsp Olive oil
- 1 medium Onion, sliced
- A generous pinch of salt
- 3 medium Zucchini, thinly sliced
- 8 large Eggs
- 1 cup / 100g Grated pecorino cheese
- 3 sprigs Fresh mint, leaves finely chopped
DIRECTIONS:
- Heat the olive oil in a large frying pan set over medium heat. Toss in the onion along with a generous pinch of salt. Cook, stirring, until the onion begins to turn translucent, 5 to 10 minutes. Add the zucchini and cook, stirring, just long enough for them to color a little, 3 to 5 minutes.
- Remove the pan from the heat.
- In a large bowl, lightly beat the eggs, and stir in the grated cheese and mint. Pour the cooked vegetables from the pan into the bowl, stir well, season with a little more salt if you like, and then pour the frittata mixture back into the pan. Set over medium-low heat and cook until golden on the bottom, 5 to 7 minutes. Flip the frittata over; I find it easiest to do this by turning the frittata out onto a plate, then gently nudging it back into the pan. Cover the pan and cook until golden on the second side and cooked through, about 5 minutes. Slice and serve while still warm or at room temperature.
Reprinted from A Table in Venice: Recipes From My Home. Copyright © 2018 by Skye McAlpine. Photographs copyright © 2018 by Skye McAlpine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
