Zucchini is a delicious vegetable that is packed with nutrients like vitamin A and plenty of antioxidants. Not only does it provide a variety of health benefits, but there are also many ways to cook with this summer squash. We put together a unique recipe that pairs farm-fresh zucchini, local prosciutto, and eggs direct from the farm.
Ingredients (serves 4):
Slice the zucchini and onion into cube-sized pieces.
Heat the olive oil in a 10-inch non-stick sauté pan over medium heat.
Add the red onion, zucchini, and sea salt, and 1⁄4 tsp of black pepper. Cook until they begin to soften and begin to get a bit of color on them, approximately 5-6 minutes.
While the zucchini is cooking, crack the eggs into a mixing bowl. Whisk the eggs together with heavy cream, grated cheese, and black pepper. Set aside while you finish cooking the zucchini.
When the zucchini and onion are softened and have a bit of color, pour in the egg mixture. Reduce the heat to low, cover the pan, and let cook until the egg is firm around the edges, and only a small bit of egg is still soft in the middle of the pan. This will take 10-15 minutes.
Once the egg is firm around the edges, remove the pan from the heat and let sit, with the lid on, for another 10 minutes to finish cooking the egg in the center.
To serve, slide the frittata out of the pan onto a plate or cutting board. Top with prosciutto and shaved parmigiana Reggiano. Slice and enjoy. *
*Frittata can be served warm, room temperature, or cold. It’s also great with sliced bread.