🇮🇹 ItalyCatalog recipe
An open-faced Italian omelet, thick with sweet zucchini and parmesan, as good warm from the pan as cold from the fridge.
For 4 servings.
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Soften the zucchini and onion in olive oil over medium heat until golden at the edges, about 5 minutes.
Whisk the eggs with the parmesan, basil, salt and pepper.
Pour the eggs over the vegetables, lower the heat, and cook undisturbed until the edges set, about 4 minutes.
💡 Low heat is the secret — a frittata should never brown hard or puff like a soufflé.
Slide the pan under a hot grill (or cover with a lid) until the top is just set, 2 minutes.
Rest a minute, then slide onto a board and cut into wedges. Serve warm or at room temperature.
💡 It slices best after a short rest, and honestly tastes even better lukewarm.
The frittata is Italy's answer to leftovers and lean days: whatever the garden gives, bound in eggs and cooked slowly in a single pan. Unlike the French omelet it is proudly flipped or finished flat, sliced in wedges, and packed for picnics.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.