‘Antipasti’, the first course in an Italian meal, means small bites before the meal is served. Traditionally, you’ll find dishes that include cured meats, olives, anchovies, crostini, and marinated vegetables – just to name a few. This week we’re featuring some of my favorite ‘small plates’, beginning with one that you can serve at pretty much any meal. This frittata recipe is especially perfect now that zucchinis are in season!
- 1 1/2 pounds zucchini, cut into quarter rounds or cubes
- 9 fresh eggs, lightly beaten
- 2 tablespoons butter
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 teaspoon fresh basil leaves, sliced thin
Preheat the broiler to 400ºF. In a large, oven-safe frying pan over medium heat, melt the butter and then add the olive oil. Add the zucchini and toss gently, sauteing until it begins to soften, about 4 minutes. Add the basil and distribute the zucchini evenly across the pan. Pour the beaten eggs on top and lightly season to taste. Reduce the heat to low and cook for about 5 to 7 minutes, occasionally running a spatula around the edges of the pan to prevent the frittata from sticking.
Put the pan under the broiler and cook until the top is firm and lightly golden, about 3 to 4 minutes.
Slip the frittata onto a platter and cut in wedges. Serve warm and enjoy!
– Chef Regina