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my mother’s frittata
3 cups/750 mL spinach
3 cups/750 mL Swiss chard (silverbeet)
2 green zucchini
12 eggs
1 cup/250 mL grated
Parmigiano-Reggiano cheese
1 cup/250 mL grated mild
provolone cheese
salt and pepper
2 tbsp/30 mL extra-virgin
olive oil
2 tbsp/30 mL butter
1 clove garlic, minced
2 cups/500 mL julienned onion
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frittata di mia mamma (serves 8)
There is an art to frittata, and when it is made well, it can be difficult to stop at just one bite. Here is my mother’s recipe.
1. Preheat oven to 350ºF (180ºC).
2. Wash the spinach and the Swiss chard (silverbeet) well, and boil or steam until tender. Squeeze out the excess water and chop coarsely. Cut the zucchini in half lengthwise and then into half-moons.
3. Break the eggs into a bowl and combine with the spinach, Swiss chard (silverbeet), Parmigiano-Reggiano, and provolone, mixing well to combine the eggs and loosen up the greens. Season to taste with salt and pepper.
4. Over medium heat, heat an oven-proof skillet; a 12-inch (30 cm) nonstick pan works best – you want the frittata to be at least 1-1/2 inches (4 cm) thick. Add the olive oil and butter, zucchini, garlic and onion, and sauté until the vegetables are soft and translucent. Add the egg mixture and stir well to incorporate it into the zucchini-onion mixture.
5. Place the pan in the oven and bake until the frittata is firm, about 10 minutes. The eggs are done when a toothpick inserted in the centre of the frittata comes out dry.
6. Slide the frittata onto a plate, cut into wedges, and serve at once.
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