Are you sick of zucchini? I hope not because I have so much zucchini in my garden that I will be trying to use it up. I actually had to start giving some away.
So, when Brian was a kid zucchini frittata was his absolute favorite thing that his grandmother would make him. She never had written the recipe down, but after talking to Brian, I think I have mastered it. The last time I made it Brian had a Ratatouille flashback moment like this. He said it tasted just like grandma used to make.
Grandma Yo Zucchini Frittata
2 tsp extra virgin olive oil
1 medium zucchini cut into thin discs
4 eggs beaten thouroughly (add a splash of water)
Pinch of nutmeg
Salt and Pepper to taste
1/4 cup freshly grated parmesan cheese
1 sprig fresh thyme
In large oven safe skillet over medium heat add olive oil and zucchini tossing occasionally until zucchini is slightly brown around edges, about 2 to 4 minutes. Add nutmeg, salt and pepper. Then, add scrambled egg and water mixture. As egg mixture begins to set around edges, about 25 to 30 seconds, using a heat safe spatula, carefully push cooked egg from side of skillet toward center so uncooked egg can reach bottom of hot skillet. Repeat constantly 8 to 10 times or for 1 to 2 minutes until eggs are almost set but still creamy and moist on top. Turn off flame on stove sprinkle with parmesan cheese and put in oven for 1 to 2 minutes until eggs are set and cheese is melted (watch carefully as to not burn). Remove from oven and sprinkle with fresh thyme. Cut into wedges and serve immediately.
This is a great summer recipe, and is awesome with some fresh crusty bread and a summer salad.