This late-summer indulgence showcases a harvest of vegetables abundant from August until the end of September. Although you can buy these ingredients year-round, this frittata is at its best when made with ripe in-season produce. This recipe can be doubled, but don’t try to make more than two frittatas at a time or you’ll end up with runny, undercooked eggs. This is delicious accompanied by garlic toast. Serve with Potato Pancakes (page 213).
Recipe information
Yield
serves 1
Ingredients
Preparation
Step 1
Lightly salt the zucchini and set it aside in a colander to drain for 30 minutes. Rinse under cold water and squeeze dry thoroughly in a kitchen towel.
Step 2
Preheat the oven to 400°F.
Step 3
Using a whisk or a fork, beat the eggs in a small bowl until frothy.
Step 4
Heat 1 teaspoon of the olive oil in an 8-inch ovenproof nonstick skillet over medium-high heat. Add the zucchini, tomato, and garlic and sauté for 3 to 4 minutes, or until softened. Season with salt and pepper.
Step 5
Add the remaining 1 teaspoon olive oil to the skillet and turn up the heat to medium-high for 30 seconds. Pour the eggs into the pan and cook for about 30 seconds, without stirring, until the edges start to bubble. Sprinkle the eggs with half of the Parmesan cheese.
Step 6
Bake the frittata for 10 minutes, or until it is nicely set but not overly firm. There should be traces of just-cooked egg in the center of the frittata. Transfer the frittata to a serving plate. Sprinkle with the remaining Parmesan cheese and the basil. Allow the frittata to stand for 5 minutes. Serve hot.
