I might be on a roll concerning special gadgets. Case in point, I have a pan that is designed to make Tarte Tatin (!!!), but today I am incredibly proud to show you how to use it to make a nice frittata. Do you need that pan? No. But are you going to be the coolest cook in town if you use it? YES, YOU ARE.
ZUCCHINI FRITTATA
(from The Bewitching Kitchen)
2 Tbsp. olive oil or unsalted butter
2 shallots, minced
2 medium zucchini, sliced and each slice quartered
4 large eggs
1/4 cup whole milk
4-6 pieces of fresh mozzarella
1/2 tsp salt
1/2 tsp Herbes de Provence
¼ tsp. freshly ground black pepper
Place rack in middle of oven; heat oven to 350°. Heat 2 Tbsp. olive oil or unsalted butter in an oven-proof skillet. Add the shallots and zucchini, sauté, stirring occasionally, until softened, about 5 minutes. Meanwhile, whisk the large eggs in a medium bowl with the milk, salt, pepper and spices mix.
Pour egg mixture into the skillet. Add the pieces of mozzarella. Cook, stirring occasionally, just until edges pull away from sides of pan, about 5 minutes. Transfer skillet to oven and bake until set, 10–15 minutes. Serve immediately or at room temperature within an hour or so.
ENJOY!
to print the recipe, click here
Comments: You can flip the frittata off the pan and serve it with the brown side up, or cut it straight in the pan, anything works. It turned out creamy, light and fluffy. The pan makes it a breeze to invert and flip the frittata onto a serving plate. We will be enjoying this type of meal in many variations on a regular basis… Mushrooms, red bell peppers, maybe even some smoked salmon in the mix.
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Bewitching Kitchen 
Looks wonderful, Sally! Those summer squashes are so versatile, aren’t they? I sometimes make a fritatta with yellow zucchini squash, often mixed with some potato, and my wife loves it. BTW I’ve found that salting the raw prepped squash for a bit expresses a fair amount of liquid (like for eggplant) and makes for a somewhat denser product. Or maybe I’m just fooling myself into thinking that because I insist on being right 🙂
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I may not have the latest gadgets but absolutely love zucchini and eat frittatas often. Use the same ingredients with varying herbs to make matters interesting but have not gone to the trouble of cutting the zucchini slices into quarters – a tiny detail but it does make the ‘slice’ look more inviting . . . nice!
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