Frittata

Cooking Instructions

Saute the onion and garlic in the olive oil until translucent. Do not brown. Add the zucchini, and cook for about 4 minutes. Sprinkle with salt and pepper, drain off the oil, and transfer to a bowl.

Beat the eggs with 1/2 teaspoon of salt and 1/2 teaspoon of pepper, and add 4 tablespoons of the Parmesan cheese and the onion-zucchini mixture. In a heavy 10-inch skillet heat the butter until it is hot and bubbly but not browning and pour in the egg mixture. Sprinkle the chopped parsley over it, and lower the heat. Cook until the bottom has set and the top is still somewhat runny. Sprinkle with the remaining Parmesan, and run under a broiler for half a minute or so until the top has just set. Do not brown.

Loosen the edges of the frittata with a spatula or knife. Slide onto a platter. This omelet can be eaten hot, at room temperature or even cold. Cut into wedges and serve.

Wine Pairing(s)

Tenuta Ca' Bolani Pinot Grigio

Musaragno Pinot Grigio

Clos du Bois Pinot Grigio

Domaine Alfred Pinot Gris

Montevina 'Terra d'oro' Pinot Grigio

Canal del Ronco Colli Orientali del Friuli

Forest Glen Pinot Grigio

Benessere Pinot Grigio

Delicato Pinot Grigio

Stone Cellars Pinot Grigio