All Easy Recipes. Cook all that you can cook. Zucchini Omelet
(Frittata alla Sardegnola)
 
What You Need:            (Serving Size: 4)
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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

    • How To Cook:
    1. Preheat the broiler to its highest setting. Bring the water and salt to a bubbling boil in a small saucepan.

    2. Drop in the diced zucchini and blanch it for 3 minutes, then drain thoroughly in a large sieve or colander.

    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.

    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.

    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.

    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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