Up to 20 years ago, frittata was very common in my region: a cheap and easy to prepare lunch or dinner.
If you serve it with a green salad it is a very low calories meal as well.(2 eggs each only!!!!).
The best one at making frittata in my family is my father: his version of frittata with onions is famous among my friends.
In this recipe I put some pancetta cubes as well, the smaller, the better, because I wanted to give a little more taste to it.
If you prefer the vegetarian version avoid the pancetta and use fresh mint leaves instead of parsley.
Ingredients for each person
1 table spoon grated Parmigiano Reggiano
2-3 tablespoons vegetable oil/some butter to grease the pan
1/2 tablespoon chopped parsley
salt and pepper
25 grs / 1ouce pancetta (in small cubes)
1) In a non-stick pan, pour 2 tablespoons of oil, the cubed pancetta and let it warm up. Add the sliced zucchini and let them cook until the zucchini are nicely soft and slightly browned . Season with a little bit of salt and pepper. Take off fire.
2) In a bowl mix the eggs with the chopped parsley and the parmesan cheese. Beat well.
3) Pour the cooked zucchini in the mix, add another pinch of salt, pepper and the eggs, already well beaten. Stir very quickly for a second.
Add some more oil or butter in the pan, and over a medium heat, pour the mix in the pan.
Once the omelette starts to clot, shake lightly the pan in order to detach it from the pan.
Close with a lid and let it cook in 1-2 minutes until it is no longer liquid.
Then, turn the omelette tossing it or turning it upside sliding it on the lid or onto a large plate. Add the remaining oil, or butter, in the pan and brown the other side.
If you are eating it warm, just divide it into large pieces, but as you can eat it as a cold starter, put the frittata on a piece of kitchen paper to drain all the oil. Press slightly.
When completely cold, cut it into small square piece and serve with a glass of white wine.