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Zucchini Omelet
(Frittata alla Sardegnola)
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| What You Need: |
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3 cups water
½ teaspoon salt
1 cup diced unpeeled fresh zucchini
2 tablespoons fresh white bread crumbs
3 tablespoons milk
4 tablespoons freshly grated imported Parmesan cheese
¼ teaspoon freshly grated lemon peel
¼ teaspoon salt
Pinch of sugar
4 eggs
2 tablespoons butter
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| How To Cook: |
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1. Preheat the broiler to its highest setting. Bring the water and salt to a bubbling boil in a small saucepan.
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2. Drop in the diced zucchini and blanch it for 3 minutes, then drain thoroughly in a large sieve or colander.
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3. In a large mixing bowl, soak the bread crumbs in the milk for 5 minutes. Stir in the zucchini, grated cheese, lemon peel, salt and sugar.
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4. In another bowl, beat the eggs with a whisk or fork until they are just blended, then stir them gently into the bread-crumb-and-zucchini mixture. Melt the butter in a heavy 10-inch skillet.
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5. When the foam subsides, pour in the egg-and-zucchini mixture and cook over moderate heat for 2 or 3 minutes, or until the eggs are firm but still slightly moist.
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6. Slide the skillet under the broiler for 30 seconds to brown the top lightly. Slice the frittata into wedges and serve at once.
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