Julho 31, 2010 | Visitas: 6
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Frittata Di Zuchine

  • 4 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 1 teaspoon fresh thyme, chopped; or ½ tsp. dry
  • 1−1/2 pounds zucchini
  • 2 tablespoons Italian parsley or fresh basil, chopped
  • 5 large eggs
  • ½ teaspoon salt
  • freshly milled black pepper
  • ½ cup Parmigiano, freshly grated

  1. Preheat a broiler. In a small skillet over medium heat, warm two tablespoons
  2. of the olive oil. Add the onion and the dried thyme, if using, and sautee
  3. until the onion wilts, about five minutes. Meanwhile, cut off the stems and
  4. navels from the zucchini, cut them in half lengthwise, and then cut them
  5. crosswise into thin slices. Add the zucchini, cover and cook over medium
  6. heat, stirring a few times, until tender but not mushy, 10 to 12 minutes.
  7. Just before the zucchini slices are done, add the fresh thyme, if using, and
  8. the basil or parsley. Place the mixture in a colander to cool and to allow
  9. excess water to drain out, about ten minutes.
  10. Meanwhile, in a bowl, beat the eggs lightly with a fork. Beat in the salt,
  11. pepper to taste, and cheese. Add the drained cooled zucchini and onion.
  12. Pour the remaining two tablespoons olive oil in a flameproof 12−inch skillet
  13. or omelet pan and place over medium heat. When it is hot enough to make the
  14. eggs sizzle, pour in the egg mixture, using a fork or spoon to distribute
  15. the zucchini evenly. Immediately reduce the heat to low and cook the
  16. frittata gently until it is set, 12 to 15 minutes. Take care not to overcook
  17. the eggs or they will lose their delicacy.
  18. Top finish cooking, slide the pan under the preheated broiler six inches
  19. from the heat until the top is golden, 0ne to two minutes. Using a spatula
  20. to loosen the edges from the pan, slide the frittata out onto a serving
  21. plate. Serve warm or cold, cut into wedges.


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