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Frittata con zucchine e menta

courgette-frittata-finished-dish-mediumFrittata con zucchine e menta: La frittata è incredibilmente versatile e può essere una ‘pranzolazione‘ (pranzo e colazione). Semplice e veloce, anche brunch, antipasto e party. La combinazione di menta con le zucchine rende questa frittata con zucchine e menta molto leggera e rinfrescante.

Ingredienti per 4 persone

  • 6 uova medie
  • 1 manciata di foglie di menta fresca, grossolanamente tritato
  • 4 zucchine medie, tagliate a dadini
  • 1 cipolla media, tagliata a fette sottili
  • 4 cucchiai di parmigiano grattugiato
  • 3 cucchiai di olio d’oliva
courgette-frittata-finished-dish-medium
  1. Friggere le zucchine, cipolla e menta in una padella antiaderente fino a quando la zucchina ha cambiato colore.
  2. Fare attenzione a non cuocerle troppo. (Se non si desiderano zucchine molli). Condire con un po ‘di sale.
  3. Rompere le uova in una ciotola e aggiungere il formaggio grattugiato. Sbatterle bene.
  4. Quando le zucchine sono pronte, aggiungere le uova nella padella.
  5. Mescolare per il primo minuto o giù di lì e quindi attendere che le uova inizino a rapprendersi, scuotendo la padella di tanto in tanto per mantenere la frittata sciolta.
  6. Quando le uova si sono addensate, girare la frittata con l’aiuto di un piatto, e restituirlo al tegame.
  7. Dopo un altro paio di minuti di cottura, la frittata è pronta.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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