Italian Zucchini Frittata
Top Rated Recipe
Key Details:
prep time: 10 minutes
Cook time: 20 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Fusion
Key Ingredients:
Zucchini
Eggs
Fresh cream
Parmesan cheese
Fresh basil leaves
Onion
Garlic
About Italian Zucchini Frittata
Table of Contents
Italian style omelette
made nutritious with zucchini
- Small zucchini, thinly sliced 3
- Eggs 4
- Fresh cream 2 tbsps
- Parmesan cheese, grated ⅓ cup
Step 1.Break the eggs into a large bowl, add cream and whisk well. Add cheese, herbs and crushed peppercorns and whisk.
Step 2.Heat 1 tbsp olive oil in a large non-stick pan, add onion and salt, mix and saute for about 5 minutes. Add garlic and saute till fragrant. Add zucchini and saute for about 5 minutes.
Read MoreIngredients
- Small zucchini, thinly sliced 3
- Eggs 4
- Fresh cream 2 tbsps
- Parmesan cheese, grated ⅓ cup
- Fresh basil leaves, minced 2 tbsps
- Black peppercorns, freshly ground ¼ tsp
- Olive oil 2 tbsps
- Small onion, finely chopped 1
- Salt ½ tsp
- Garlic clove, minced 1
How to Make Italian Zucchini Frittata (Stepwise Photos)
Method
- Break the eggs into a large bowl, add cream and whisk well. Add cheese, herbs and crushed peppercorns and whisk.
- Heat 1 tbsp olive oil in a large non-stick pan, add onion and salt, mix and saute for about 5 minutes. Add garlic and saute till fragrant. Add zucchini and saute for about 5 minutes.
- Add the vegetable mixture to the eggs and mix well.
- Heat the remaining olive oil in the same pan, pour in the egg-vegetable mixture. Reduce heat to medium-low and cook for 5 minutes or till the underside is lightly browned. Flip and cook the other side similarly.
- Transfer onto a serving plate and serve hot.
Additional Tips and Tricks
About chef
Chef Madhu Sneha
Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.
Comments
No feedback Available
Leave a comment
Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
Comments
No feedback Available