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I was never one to enjoy an egg for breakfast. I did not like the smell or taste of them nor do I to this day. However, after many years of traveling the world I discovered the cooking of Italy and especially how to make and enjoy a frittata.
Frittata is an Italian omelet, easy to make and uses whatever leftover you have in your refrigerator.
Once our organic garden started to give us Zucchini and onions I could get out the Balsamic vinegar and make Frittata di Cipolle e Zucchine all’Aceto Balsamico which in English means Onion and Zucchini Frittata with Balsamic vinegar. The secret is the Balsamic vinegar and depending on the brand and the strength of the vinegar you will realize, after trying different brands, that no two taste the same and you must keep that in mind whenever you make something with Balsamic vinegar.
Frittatas can be served hot or cold, as a main course or an as hors d’oeuvre or taken as part of your picnic lunch.
I learned to make this wonderful treat and here is the magic recipe!
First I thinly slice one large onion and 2 medium zucchini from which I have trimmed the ends. I next finely chop up 8 fresh basil leaves and 1 & ½ tablespoons of fresh parsley, I set these all aside.
I then take 9 large eggs and lightly beat them in a medium sized bowl into which I now add ¾ cup of freshly grated Parmigiano-Reggiano cheese and now I add the parsley and basil.
I take my 12 inch, Teflon skillet (or any non-stick skillet will do) and add 3 tablespoons of olive oil and heat over medium heat. Now I add the onions and cook for 3 to 5 minutes while stirring constantly. Next I add the zucchini and cook, stirring for 5 to 8 minutes until all the vegetables are golden brown. I now add 1 & ½ tablespoons of Balsamic vinegar and immediately remove my pan from the heat.
I use a slotted spoon for the next step and transfer the drained vegetables carefully into my egg mixture leaving whatever vegetable liquid left over still in my skillet. I now mix my eggs and vegetables well.
I return my skillet with the liquid back to medium heat and now add all the egg and vegetable mixture cooking for about 6 more minutes or until the bottom of the frittata is set and lightly browned.
Here is the tricky part and I urge you to be careful here as you are dealing with a hot skillet. I put a large flat plate onto the top of the skillet and invert the frittata on to it then I slide the frittata back into the skillet and cook for 3 or 4 minutes more until the center of the frittata is set and the bottom is lightly browned.
Now slide the whole frittata out of the skillet onto a warmed serving dish and I immediately drizzle ½ tablespoon of Balsamic vinegar over the top.
Serve this immediately or at room temperature cutting the frittata into 6 wedges.
Matter of fact this is so good and onions and zucchini are usually available all year round you can make this incredible dish any time of the year! Also now that I am still cooking in my old age and no longer physically creating large vegetable gardens I find that the farmer’s markets will give me these ingredients in season and the supermarkets will give them to me all year round. But for those of you who are still gathering fresh zucchini and onions from your organic gardens you will delight in this recipe.
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Author Bio Box: Arlene Wright Correll
 For more gardening or cooking information click http://www.learn-america.com/
To see Arlene’s Gardens and to read her gardening diaries and to take a walk through her pictorial garden or click on Arlene’s Books where you can download or buy her gardening & cook books, including her new book, “The ABC’s of Wine and Beer Making”. Many of her articles written for Greenthumbarticles have paintings she has created of the subject and they can be seen at her “How to Do It” site. Remember to check out her artwork, especially of her fruits and vegetables. Arlene says, “All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and I thank you for visiting my site.”
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