ZUCCHINI FRITTATA

    FRITTATA  🍲

           The Italian word frittata derives from friggereand roughly means fried. This was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittatawas seen as equivalent to "omelette" until at least the mid-1950s.

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In the last fifty years, "frittata" has become a term for a distinct variation that Delia Smith describes as "Italy's version of an open-face omelette". SheIn Street Fashion When used in this sense, there are four key differences from a conventional omelette:

There is always at least one optional ingredient in a frittata, and such ingredients are combined with the beaten egg mixture while the eggs are still raw rather than being laid over the mostly cooked egg mixture before it is folded, as in a conventional omelette. 

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Eggs for frittata may be beaten vigorously, to incorporate more air than traditional savory omelettes, to allow a deeper filling and a fluffier result.

The mixture is cooked over a very low heat, more slowly than an omelette, for at least five minutes, typically 15, until the underside is set but the top is still runny.

The partly cooked frittata is not folded to enclose its contents, like an omelette, but it is instead either turned over in full, or grilled briefly under an intense salamander to set the top layer, or baked for around five minutes.

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our recipe for today is: zucchini frittata

The ingreadients:

 4 Cups of Roasted Zucchini, Onion, and Peppers
1 teaspoon olive oil
10 large eggs
1/2 cup grated Parmesan cheese
1 1/2 teaspoons coarse salt
1/4 teaspoon ground pepper

the directions: 

1. Preheat oven to 400 degrees. Brush a 9 1/2-inch deep-dish pie plate with 1 teaspoon olive oil. Drain any liquid from leftover Roasted Zucchini, Onion, and Peppers; place in pie plate.
2. In a large bowl, beat eggs with grated Parmesan cheese, coarse salt, and ground pepper; pour over vegetables.

  Bake until top is golden and center is set, 35 to 40 minutes; cool 5 minutes before serving

French Maid Set