This has been on the menu for years.
The combinations in this classic Italian omelette are Marcella Hazan’s and depend on slow cooking in the first and third stages.
I tried doing it with three pans this time–don’t tell Meredith!
She thinks I use more pans than any cook in the history of the world.
It made life easier and reduced the cooking time a little in the second stage.
It’s a good dish for company that can be cooked beforehand and served tepid.
for 4 or more
3 onions–sliced thin in a food processor
4 tablespoons of olive oil
3 medium courgettes/zucchini–sliced thin in the processor
salt and pepper
5 large eggs
50gms/2oz grated parmesan
Stage 1
- Heat the oil in a medium pan (29cm/11.5″) and add the sliced onions.
- Turn them over in the oil and cook on a low heat until they color nicely.
Stage 2
- Transfer them to the larger pan (if using)–33cm/13″–and add the sliced cougettes/zucchini and a pinch of salt.
- Turn the mixture over thoroughly and cook over a medium heat until the courgettes are soft.
Stage 3
- Push the mixture to the handle side of the pan and slip something under it to prop it up at a slight angle.
- Leave it to cool for 10 minutes or so, allowing some of the oil to separate from the courgette mix and settle at the bottom of the pan, making the frittata less greasy.
Stage 4
- Break the eggs into a large bowl and whisk them together.
- Add the cooled down courgette and onion mixture and integrate it with the eggs and season.
- Fold in the parmesan cheese.
- Heat a tablespoon of oil in the third pan (26cm/10″)–to avoid the mixture sticking–and pour in the mixture.
- Cook this over the lowest possible heat for about 30 minutes–until there only a small puddle of the mixture left on top.
- Heat the grill and slip the pan under it for a minute or so lightly browning the top of the frittata.
Robin Ellis 
That looks so yummy! I’ll have to try it out.
xo,
Courtney
http://girlavantgarde.wordpress.com/
I had no zucchini, but did have a yellow summer squash, and it turned out nicely. Thanks for sharing this recipe — it made a nice light supper,
Robin, this looks delicious, but I am a tad confused. Of course, I am an American woman, and like your wife, I cannot understand so many pans. My question is, why can you not add the zucchini to the already cooked onions, to finish sauteing? After you drain the veggies for a bit, wipe off the excess oil from the pan, and then add the egg mixture to the veggie pan? You, of course, have made a frittata that is beautiful as well as tasty….maybe I should just go with the flow and wash a few more pans. Thanks for the idea.
It’s a fair point! But..!
I started the onions in a 29cm/11.5″ pan which seemed the right size for the bulk.
I then cooked the zucchini and onions in a 33cm/13″ pan which made the initial volume easier to handle.
The pan for cooking the frittata in is the smallest to get the density–26cm/10″.
I am wondering who washes the dishes…
A great looking diish, Robin, and a lovely combination. I shall try it. My frittatas never look so attractive even if they taste good! Living on my own, I try to create as little washing up as possible. Maybe I should start using more pans…
I hope you do not mind me mentioning it, but recently your posts have become Americanised with spellings. Perhaps Meredith is your secretary??
My computer insists on the American spelling!
Dear Robin, You forgot to add the secret ingredient again… Remember?
I’ve forgotten, Diane!
Don’t tell me you weren’t able to get through airport security with the Hidden Valley Ranch dressing a few months ago! I’ll have to mail you some in France!!
Oh dear!
I did the dishes….
–Meredith
Wonderful! I love zucchini and am always looking for more ways to cook it. Thank you so much for sharing the recipe this will be our lunch on Sunday. Wishing you all a wonderful weekend.
we all knew that, Meridith!
This looks delicious I never seem to have much luck with frittatas,they always sink in the middle but I will give your way a try,maybe the secret is in the draining off in the pan. I think the number of pans used is a man thing,when ever Jimmy cooks anything the kitchen always looks like a bomb sight every pan in the house has been used.Though I confess i am lazy and put them in the dishwasher.
I agree–some dishes just require more pans. I’m big on washing up pans as I finish with them to cut down on the post-meal cleanup. But, I, too, am guilty as charged. My husband says I use every bowl & pan in the kitchen when making my lasagna–but I never see him turn down a big helping 😉
I use thousands of pans during one meal – including saucepans, pasta pots, iron skillets, you name it. Then I cram them all into the dishwasher and cross my fingers.
This dish reminds me of something I saw on Ina Garten’s show yesterday (an American tv cook & caterer). Very similar. I always think of zuccini is bland but she insisted it carmelizes beautifully. They certainly look beautiful in your dish.
Here in NJ it is strawberry season. I have put up about 12 half pints of strawberry jam and strawberry/rhubarb jam. Outstanding! The Jersey strawberry is very good.
We made this day before yesterday. The extremely low heat on the cooktop is very important. We had a yummy frittata and had enough left for the two of us to have breakfast his morning. Adventures in Eating. Title for your next book, Robin!! Thank you!
Thanks for the title idea–I’m looking.
The low heat–slow cooking is the key you’re right.
Robin, Anne and I greatly enjoyed the Frittata last night. I used a mandolin to slice the onions and zukes, and I used the oil that drained after cooking the zukes in the third pan for the final cooking. You say “heat the grill” to brown it, but methinks you mean “heat the broiler.” Thank you, Ray
I am in the middle of an email to you!–serendipity!
Yes broiler it is!
Sounds more brutal somehow to an english ear than grill.
Anyway I’m glad you enjoyed.
Hi to you both.</
“Add the cooled down courgette and onion mixture and integrate it with the eggs and season.” I forgot to ask – what seasoning do you use? I had to add herbs de Provence for reasons that will be obvious to you!
Salt and pepper–that’s it. But anything you fancy really–herbs de Provence would be a nice addition.
i just finished making this recipe and it turned out perfectly. Thank you. I came to Canada from London as a ten-year-old with my parents. I wish I did not live so very far away so I could attend your cooking classes in France. Maybe one day……
Un de ces jours, Alison!