About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Frittata with Onions | Main | Frittata with Tomatoes, Onion and Basil »

Frittata with Zucchini and Basil


You no doubt have seen the previous posts from Deborah and Doug about Frittate. It's my turn now, and my selection was a Frittata with Zucchini and Basil. I make frittate quite often, and also use zucchini in mine a lot. Although the basis of Marcella's recipe is similar to what I use, there are so differences that make her recipe much better-much creamier and richer-tasting.

First, for this dish you slowly saute sliced onions in olive oil very slowly until they are almost carmelized and a rich brown color. This is one of the big differences in flavor for me, because I love onions cooked this way. You next slice zucchini and add to the onions, and cook again until the zucchini is light brown. You then make the frittata by mixing together eggs, parmigiano-reggiano, the vegetable mixture and basil. Season with salt and pepper. Turn into a skillet, and cook over low heat and cook until the eggs are set but the surface is still runny. You then place the skillet under a broiler to finish cooking the top of the eggs.

This can be served hot or at room temperature. Served with a salad and some fruit, this makes a nice light dinner or lunch. I saved my leftovers and had them for breakfast the next morning.

Comments (5)

Marcella Hazan:

My dear Cindy, you have spotted the procedure that generates the flavor characteristic of the Italian cooking of vegetables, the caramelizing of the onions, the deep browning of the vegetables. It is the step that makes not only vegetable frittatas tastier, but also risottos, pasta sauces, soups. We call it insaporire, making tasty. Many cooks don't take enough time to perform it and compensate for the blandness of the dish by spicing it up. The Italian method, which you correctly followed, extracts flavor naturally, through careful cooking. It is the reason that Italian cooks make a far more limited use of herbs and spices than people believe. Thank you once again for doing it right.

Beautiful, Cindy. I agree with you about the difference in flavor when you cook the vegetables as Marcella instructs..so much richer.
I am also happy to see that we are kindred spirits when it comes to leftovers for breakfast! :grin:

Cindy, this looks beautiful. This is a favorite of ours.

I am glad you have the patience to coax that flavor out of the onions. Browning reactions are critical, but so many rush through the steps. Their loss.

Jeanine Bartley:

When the garden gives you zucchini and basil, make this recipe (first time I have made a frittata) and WOW! Even my non zucchini eating child loved it. The slow (and I mean slow) cooking of the onion brings out so much flavor. Thanks for your step by step instructions Marcella. You never fail to deliver.

Marcella is right, Cindy - great job!

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The previous post in this blog was Frittata with Onions.

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