Zucchini and Mushroom Frittata
For an easy lunch or a hearty breakfast, consider making this frittata. I used fennel fronds as the fresh herb, but fresh dill, oregano, marjoram, or a combination of parsley and chives are also good options. Serve plain or topped with salsa or a dab of sour cream. The recipe was developed for and featured on My Cortona Blog.
Zucchini and Mushroom Frittata
Serves 4 as a starter, 2 as a main
1 tablespoon (15 milliliters) butter
3 small zucchini, halved and sliced
6 medium mushrooms, cleaned, halved, and sliced
¼ red onion, finely chopped
6 eggs
¼ cup (60 milliliters) milk
1 tablespoon (15 milliliters) fresh herb of choice—fennel fronds or dill work best
2 tablespoons (30 milliliters) Parmesan cheese, divided
8 ounces (226 grams) feta cheese
salt and pepper
Directions
Preheat oven to 375° F (190° C).
Prepare vegetables: Melt butter in a large cast iron or nonstick skillet. Add zucchini, mushrooms, onions, and a pinch of salt and pepper. Sauté over medium to medium-high heat until soft, about 6 to 8 minutes. Regulate heat so all liquid evaporates, but vegetables don’t get too brown.
Beat eggs, milk, 1 tablespoon (15 milliliters) Parmesan, and ½ teaspoon (2.5 milliliters) each of salt and pepper in a bowl.
When vegetables are soft, toss them with a wooden spoon, making certain nothing sticks. Adjust heat to medium, then quickly crumble feta on top, keeping pieces about the size of the veggies. Immediately pour the eggs over evenly without stirring. Sprinkle the top with the remaining tablespoon of Parmesan.
Cook undisturbed until bottom is set, 6 to 8 minutes. Transfer pan to oven and bake until set, 4 to 5 minutes. Top should be slightly brown and have a spring to it when touched. Remove from oven and either serve from pan or carefully invert onto a plate after running a spatula under the bottom. Serve in wedges.
Sally develops recipes and writes blog posts for My Cortona Blog on the local real estate agency, Cortona International’s website. My Cortona Blog, written and coordinated by Rebecca Ghezzi, is a central information hub for Cortona lovers worldwide, keeping absent friends in touch with the happenings in town and providing valuable resources for residents. It showcases profiles of the many interesting people who live and visit Cortona, tips for travel, and upcoming events.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
