Zucchini Frittatina
- Makes2 servings
- Cook Time35 minutes
This frittatina is thinner and more delicate than a standard frittata. In Italy, it would be served as an antipasto or a vegetable secondo, but we think it makes a fine low-effort weeknight dinner for two. Make sure to slice the zucchini about ¼ inch thick. If too thin, you’ll have too many slices to fit in the skillet in a single layer, so they’ll end up crowding each other and steaming instead of searing. Serve the frittatina warm or at room temperature.
Don’t stir the eggs to combine with the zucchini after pouring them into the skillet. Let them cook for about 15 seconds, then use a spatula to nudge the edges inward, tilting the pan so uncooked egg flows to fill the space. This keeps the zucchini slices in a single layer.
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