ITALIANO FRITTATA DEL PAESE Recipe

In a sauté pan on med. / High heat add some olive oil and a little butter. When the butter melts, add the onion and sauté until translucent. Add the zucchini, the tomatoes, S&P to taste and sauté until al dente. Lower the heat to med. / low and add the eggs, parsley and basil. Stir well with a rubber spatula continually scraping the bottom of the pan. Just as the egg starts to thicken a little, add some mozzarella and grated cheese and fold in well. When the egg seems firmly cooked on the bottom but still wet on top remove it from the heat. To cook the top, my Mother would take a dinner plate and place it over the egg and flip the pan over catching the egg then slid it back into the pan, wet egg side down, and return it to the heat. As I got older, I learned a different way while in the restaurant business. Take the pan with a little more mozzarella and / or grated cheese, sprinkled over the top, and just place it under the broiler until done. Cooking the top under the broiler will cook the top of the egg and at the same time, the heat will cause the egg to rise and fluff up.