A frittata is a perfect summer lunch for a small group of people. Zucchini, which is light and fragrant and juicy, is the ideal filling for a frittata. Just-picked local squash, which usually has the fragrance of sweet corn, is in season right now. I like to cook it with sliced garlic, chili flakes and torn basil leaves. Pecorino, a hard-aged, salty, tangy sheep’s milk cheese, works well with zucchini, though Parmesan will do as well.
Most people tend to overcook their frittatas, overbrowning them in the pan and then cooking them until they dry out so the eggs are hard and rubbery. I like to use a fairly gentle heat, and just as important, a little bit of cream or half and half, which makes the frittata tender and custardy.
Though it may sound like overkill, frittatas are better eaten with a large dollop of garlic mayonnaise.
Zucchini and Pecorino Frittata
Serves 6
Ingredients
3 tablespoons extra-virgin olive oil, divided
3 small zucchini, washed and sliced into thin half moons
4 cloves garlic, thinly sliced
Pinch chili flakes
8 basil leaves, torn
6 large eggs
L cup heavy cream or half and half
½ cup grated pecorino cheese
Salt and freshly ground pepper
Directions
Preheat oven to 375.
Heat 2 tablespoons extra-virgin olive oil in a medium-sized sauté pan over high heat. Add the zucchini and toss to coat in oil. Cook 3-4 minutes, until slightly brown and just tender. Add the garlic and cook 30 seconds, stirring often. Remove pan from the heat and fold in chili flakes, basil and salt and pepper. Cool the zucchini on a plate, in a single layer.
Break the eggs into a mixing bowl and with a fork or whisk, mix together the eggs with the cream or half and half. Fold in the zucchini mixture and the pecorino. Season with salt and pepper.
In a 10-inch nonstick pan, heat the remaining tablespoon of extra-virgin olive oil over high heat for about 20 seconds. Pour the egg mixture into the pan and place the pan directly in the oven.
Cook the frittata about 12- 15 minutes, just until set. Slide the frittata onto a cutting board. Allow to cool slightly and then cut into 6 pieces. Serve with a green salad.
