Zucchini Frittata

It’s that time of the year when zucchini begins to lurk beneath the huge sheltering leaves. If you can catch them early enough, the small zucchini are great in sautéd dishes. Frittate, Italian omelettes, unlike French omelettes, are not folded over, can use all kinds of vegetables, meats and cheeses. Here’s my version of a zucchini frittata.

• 6 eggs, beaten
• 1-ounce Parmesan, grated
• 1/2 teaspoon black pepper
• Pinch salt
• ½ teaspoon Italian seasoning or herbes de Provence
• 1 teaspoon olive oil (or butter)
• 1 cup julienne sliced zucchini
• 1 small onion finely chopped
• 1/2 cup chopped prosciutto or ham

Directions

Preheat oven to broil setting.
In medium size bowl, using a fork, blend together eggs, ½ oz Parmesan, pepper, salt and herbs. Heat 12-inch non-stick, oven safe small frying pan over medium high heat. Add oil (or butter) to pan. Add zucchini to pan and sauté for 2 to 3 minutes; add onions, sauté for another minute, then add prosciutto or ham. Turn down the heat to medium low. Pour egg mixture into pan and stir with rubber spatula. Cook for 3 to 4 minutes or until the egg mixture has set on the bottom and begins to set up slightly on top. Sprinkle with the remaining Parmesan cheese.
Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately. Crusty French bread and a green salad go well with frittate. [Note: frittate is plural for the feminine form, frittata but I’ve also seen fritattas.]

(Variations: use asparagus instead of zucchini, Asiago instead of Parmesan; try potato and spinach, or cheese and onion, or smoked salmon and peas, or . . . They make great snacks in pita bread and can be eaten hot or cold.)