Name: Frittata di Zucchine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italy
Ingredients: 6 eggs; 40 g Parmesan, grated; 2 medium courgettes (zucchini), thinly sliced; 3 tbsp olive oil; 1 clove garlic, thinly sliced; fresh basil or mint, chopped, a small handful; salt and black pepper, to taste

A frittata is Italy's open-faced answer to the omelette, eggs set slowly over a filling rather than folded around one, finished under the broiler instead of flipped.

Courgette is one of the most common versions, especially in summer, cooked down until genuinely tender before the eggs ever go in.

Part of our 20 best egg recipes list.

method

Heat the olive oil in an ovenproof nonstick pan over medium heat, and add the garlic and courgette slices.

Cook, stirring occasionally, until the courgettes are tender and lightly golden at the edges, about 8 to 10 minutes. Season with salt and pepper.

Whisk the eggs with the Parmesan, herbs, and a pinch of salt and pepper until combined.

Pour the egg mixture over the courgettes in the pan, tilting to spread evenly, and let cook undisturbed over medium-low heat for 3 to 4 minutes, until the edges set.

Either finish under a hot grill (broiler) for 2 to 3 minutes until the top is just set and lightly golden, or carefully flip and finish in the pan another couple of minutes.

Let rest for a few minutes before sliding onto a board, slicing into wedges, and serving warm or at room temperature.

chef's tips

Cooking the courgettes until genuinely golden before the eggs go in, not just soft, keeps the frittata from turning watery.
A frittata is meant to be served warm or at room temperature, not piping hot; it firms up and slices more cleanly once rested a few minutes.