The frittata is a dish that all housewives serve at least once a week, or at least it has always been like that in my home. This is partly to get rid of all the leftovers from the fridge but more importantly because it’s a recipe that everyone agrees on, and importantly, it’s made in no time. In this case, I had to put together what I had for an unexpected guest. For you, the recipe of the Zucchini Frittata with Mortadella and Capuliato that I always have in the fridge!
Other recipes
- Cost: Very economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 313.35 (Kcal)
- Carbohydrates 7.27 (g) of which sugars 0.59 (g)
- Proteins 19.15 (g)
- Fat 24.28 (g) of which saturated 9.12 (g)of which unsaturated 8.61 (g)
- Fibers 1.91 (g)
- Sodium 898.11 (mg)
Indicative values for a portion of 185 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs zucchini
- 1 shallot
- 3.5 oz mortadella (in a single slice)
- 3 eggs
- 2.8 oz Parmigiano Reggiano DOP
- 1.1 oz sun-dried tomatoes in oil (Capuliato)
- 0.14 oz fine salt
- 2 tbsps extra virgin olive oil
Tools
- Kitchen Scale
- Cutting Board
- Pan double 9.5 inches
Steps
Wash the zucchini and cut them into pieces. Thinly slice the shallot and put everything in a pan to sauté with 1.5 tbsp of oil. Salt, cover with a lid, and let cook for 10 minutes on low heat, being careful not to burn them. Meanwhile, prepare the mortadella by cutting it into pieces not too small with a knife.
In a bowl, crack the eggs, add the Parmesan, and mix without beating them. Add the mortadella and the Tomato Capuliato. Do not salt, but taste to check. Once ready, add the zucchini to the mixture (they shouldn’t be overcooked) and mix. In a very hot non-stick pan greased with the remaining oil, pour the mixture, shaking it to level it. Cover and cook on low heat for 10 minutes, then turn off the heat and let it rest for 15 minutes to set. This is my technique to avoid breaking it. After the time has passed, turn it back on, move it slightly, and, placing a lid on top, flip it and put it back in the pan for 10 minutes on low heat. Turn off and let it cool slightly before serving on a plate.
