A frittata recipe in his lighter version, fulfilling, genuine and simple to follow. It’s in between a thinner french omelette and a thicker spanish tortilla, with the right thickness and amount of unfried zucchini to provide a reduced caloric balance compared to the “stardard” frittatas. What to do to make it so succulent and light?
Less eggs, more zucchini, no fryng and a bit of milk mixed with whole flour: these are the main directions to make it lighter. A touch of mint too, which I believe it adds a special fragrance to zucchini. Would you rather say courgette?
Both the italian word, zucchini, and the french one, courgette, name a small type of squash that contains useful amounts of folate, potassium, carotenes, vitamin A and C. No saturated fats, no cholesterol. Because its peel is home for dietary fiber I don’t recommend to peel it off.
- 4 eggs
- 2 medium zucchini
- olive oil
- salt, pepper, mint leaves
- half cup of whole flour
- half cup of milk
Start by slicing your zucchini into thin rounds. Then mix them with beaten eggs, salt, pepper, milk, flour. Add few leaves of fresh mint. Pour the mixture into a pan with a bit of olive oil.
When a crust forms on the surface, turn the frittata on the other side. I helped myself by using a plate, with whom I covered the pan and on which I turned the frittata.
Slid it back into the pan and, once the other side is ready, put it into a plate and let it cool down. Serve warm or at room temperature.