Frittata di Zucchine

A frittata is not a fancy omelet. It is not brunch food. It is what Italian home cooks have made for generations when there are eggs in the house, vegetables in the garden, and mouths to feed. No folding, no flipping tricks, no cheese fountaining from the center. Just eggs and vegetables cooked together in a pan until set.

The zucchini must be cooked first. This is not optional. Raw zucchini releases water as it cooks, and water is the enemy of a proper frittata. You want the zucchini golden and tender before it ever meets the egg. This takes time. Most home cooks rush this step, and most home cooks produce soggy frittatas.

Americans often serve frittata hot, straight from the pan. Italians know better. A frittata improves as it cools to room temperature. The eggs firm up, the flavors meld, the texture becomes silky rather than wet. You can eat it warm if you insist, but you will be eating something less than it could be.