This is a country style Frittata but as you know you can throw anything in it. Our favorites growing up and quite often in our school lunches were as follows: potato & egg, onion & egg, peppers & egg, tomato & egg, sausage & egg, chopped ham & egg, even hot dogs & egg; or any combination of them.


  • Some good olive oil
  • 1 stick of butter-
  • 1 medium size zucchini, diced
  • 1 small onion sliced in small wedges
  • 1 cup of canned diced or 2 medium size tomatoes, peeled, seeded and chopped
  • Kosher salt and freshly ground black pepper to taste
  • 4 large eggs beaten, S&P and granulated garlic to taste
  • Small handful of chopped fresh basil
  • Small handful of chopped flat parsley
  • Some shredded mozzarella cheese
  • Some freshly grated Pecorino Romano or Regianno Parmesan cheese ( or mixed )


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.

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Submitted 6/15/05.