Hello BITC readers!
We are on the brink of summer days and I find that I am becoming increasingly nostalgic, and a bit homesick. Not for my home but for my grandmother’s, my Nonna’s house.
My Nonna Cesira is still with us but she suffers from dementia and unfortunately had to leave her home of the last five decades. As a kid and as a young adult I would spend a lot of time at her house during the summers; playing in her garden or just popping by for coffee and lunch.
My Nonna made amazing lasagna and gnocchi from scratch but right now, I’m missing her frittata, something she would make as an easy lunch.
I’m sad to say I don’t make it exactly the way she did and I can’t go back and look at a recipe book because her recipes existed in her memory.
About 6 eggs (I’ve been more conscious of purchasing free run/organic eggs lately but whatever you prefer/are able to afford)
A splash of water (a tablespoon or two if you like to measure)
A small onion, diced
A zucchini, sliced into circles or half moons
Salt and pepper to taste
I’m a bit spice obsessed, so along with a sprinkle of oregano I add a shake of chili flakes.
Prepare by whisking eggs, water and spices/herbs together.
Heat skillet over medium heat on your stove. Use a skillet that you have a lid for or like my Nonna, you can flip the frittata onto a plate and slide the uncooked side back into your pan (this is not exactly easy, having a lid is really useful and my Nonna probably only did it this way because it was how she had always done it).
First cook the diced onion with a bit of olive oil and then add your zucchini once the onion is translucent. After a couple of minutes when your zucchini is cooked (and slightly browned), add your egg mixture and cook for about 8 to 10 minutes. I give it a stir or two to spread the veggies right after pouring but it’s not necessary.
Once the bottom is cooked, continue to cook about 2 to 3 minutes with a lid on or take a plate approximately the size of your skillet and flip your frittata onto it. Then slide the frittata back into the skillet/pan with the uncooked side facing down. This will ensure the whole frittata is fully cooked. I must emphasize, using a lid is a lot easier!
You can enjoy this frittata warm or cold, when you’re ready to serve cut the frittata into slices.
Frittata can make a yummy breakfast or lunch; sometimes we would have it on top of toast or make frittata sandwiches. Zucchini is a great summer vegetable, you could also add some red pepper or spinach.
Cheers to sunny days and good food! And family and friends to share them with!
Sarah Germani for Bruce in the City
Edited by Mary Ellen Monk