Roasted Zucchini & Fontina Frittata

Frittata’s are Italian omelets without all the fuss.  They are easy to make and extremely versatile for both brunch and dinner.  For this frittata I roasted the zucchini to bring out its deep sweet notes.  This was complemented by the flavorful fontina and the salty Parmesan cheeses. It is just as good hot as it is cold or at room temperature.  I’ll make it and save the leftovers for breakfast or lunch. You can serve it with a salad or an antipasto as pictured here. 

Makes 4-8 servings

Roasted Zucchini

1 Medium Zucchini, (sliced ¾”)

2 Tbs Extra Virgin Olive Oil

¼ tsp Kosher Salt

Black Pepper (to taste)

Frittata

1/8 lb Pancetta (chopped small)

8 Eggs

¼ C Grated Parmesan

4 oz Shredded Fontina Cheese

½ C Milk

¼ tsp Kosher Salt

2 TBS Butter

Italian Bread or Baguette

Preheat the oven to 425F.

NOTE: This recipe requires a large 10”, well-seasoned, cast iron pan.  You will be placing the pan under the broiler.  If the pan is old and scratched the frittata will stick.

Using a mandolin or sharp knife, cut the zucchini ¾” thick.  It’s important that they are all sliced the same thickness.  Place the cut zucchini and sprinkle with ¼ teaspoon of table salt, pepper and 2 tablespoons of oil.  Mix to make sure that the zucchini are well coated. Pour the zucchini into a large sheet pan and place in the preheated oven. Cook for approximately 30 minutes or until the bottom of the zucchini has started to turn a light golden brown.  Immediately remove from the oven and place them in a bowl to cool.

Slice the pancetta very small and fry over medium heat in a small frying pan until crisp.  Remove from the pan with a slotted spoon and drain on paper towels.

While the vegetables are cooking, whisk the eggs in a medium bowl until uniform in color them add the salt, milk, Parmesan, fontina cheese and the cooled zucchini until thoroughly mixed. 

Heat your cast iron skillet over medium high heat on the stove and add the butter.  When the butter melts and is foaming lower the heat to medium and add the egg-vegetable mixture to the pan.  Sprinkle the cooked pancetta over the top.

DO NOT STIR. Cook until the edges have started to set, then place the pan in the preheated oven for 5 minutes or until the middle is set. USING AN OVEN MIT, shake the pan to see if it looks firm.  Change the oven to High Broil.  Keep it under the broiler until the top of the frittata has turned a light golden brown. 

Carefully remove the frittata from the oven—the handle will be hot.  Run a spatula around the edge and slide it out onto a cutting board.  Cut and serve immediately with crusty Italian bread.

LEFTOVER VEGYS

One of the great things about frittatas is that you can use almost any leftover vegetable in them.  One of my family's favorite meals is grilled sausage with peppers and onions.  I will often have leftover peppers and onions and use them in a frittata for dinner the next night.  You can even add cooked, roasted potatoes that have been thinly sliced.  Only your imagination limits this dish.

OPTIONAL INGREDIENTS

• Mozzarella instead of Fontina

• Romano instead of Parmesan

• Bacon instead of Pancetta 

• Bell Peppers

• Asparagus

• Spinach

• Broccoli

• Sausage

• Potatoes 

To print a copy of this recipe go to Roasted Zucchini and Fontina Frittata.