Memorie di Angelina. I love this blog. A lot of the recipe remind me of what my Mom and Aunts use to cook. This recipe was delicious and light. I, of course, omitted the garlic. And my basil plant is a little empty looking so I opted for dried basil and the oregano just seemed like it should be added.
Baked Frittata with Zucchini-
4-6 medium zucchini, trimmed and sliced into rounds
100g (3-1/2 oz) grated Parmesan cheese or more to taste
Salt and pepper
In a skillet large enough to contain all the zucchini rounds in one layer, heat the olive oil. Add the zucchini.
Fry the zucchini until lightly golden brown on both sides. Transfer to a plate lined with paper towels or a cooling rack and allow the excess oil to drain off.
In a large mixing bowl, lightly beat the eggs and grated cheese together. Add the fried zucchini rounds and basil leaves then season with salt and pepper to taste.
Carefully transfer the baking dish to a hot oven (400˙F), taking care not to spill the egg and zucchini mixture, and bake for 15-20 minutes, or until the eggs are cooked through and lightly browned on top. If the eggs are cooked but the top is not brown enough to your liking, you can run them under a broiler for a minute or two.
King Arthur Flour is doing a bake-a-long. Yes, I am in! This weeks challenge was Pane Bianco. What an amazing bread this was! The texture of the dough after it rose was just so workable. I filled the bread with roasted cherry tomatoes, shredded mozzarella, Parmigiano cheese, dried basil, and oregano.