Zucchini frittata is a dish that my grandmother made when my dad was growing up. It was fast, easy, and cheap, and it served many if it was sliced and served on a thick chunk of Italian bread.
We ate a lot of frittat when I was growing up, and zucchini frittat was one of my favorites.
I also like onion frittat and pepperoni frittat, which, as you can probably guess, is not a low-fat frittat.
One good thing about frittat is that you can serve them at breakfast, lunch, or dinner (or breakfast, dinner, and supper if you’re from the real south).
We usually make a frittat and serve it for lunch. It makes a good sandwich, and it’s even better if it’s eaten with hot cherry peppers in oil.
Frittat Sandwich = slice of Italian bread, topped with slice of frittat, topped with a healthy serving of hot peppers, and finished with a slice of Italian bread.
- 2 medium zucchini, sliced
- 6 eggs
- ¼ cup olive oil
- Salt & pepper to taste
- Wash zucchini, dry and slice into ¼ inch slices. Add salt & pepper.
- Break eggs into a bowl and beat well. Add salt & pepper. Set aside.
- Heat frying pan on medium heat and add ¼ cup olive oil. Fry zucchini in batches until brown. Drain on paper towel. Continue until all zucchini is fried. Add zucchini back to frying pan and pour beaten eggs over the zucchini. Cook for about four-five minutes or until brown on bottom. Flip into dish, return to pan, and cook other side until brown. Adjust seasoning.