Zucchini Omelet (Frittata di Zucchine)

A variety of vegetables may be used in place of zucchini.


  • 6 eggs
  • 1/4 cup water
  • 3 tablespoons minced parsley
  • 3 tablespoons soft bread crumbs
  • 1 teaspoon salt
  • 1 clove garlic, finely chopped
  • 2 tablespoons olive oil
  • 1 medium zucchini, cut into 1/4-inch slices
  • All-purpose flour
  • Grated Parmesan cheese


  1. Beat eggs, water, parsley, bread crumbs, salt and garlic.
  2. Heat oil in 8-inch broiler-proof skillet over medium heat until hot.
  3. Coat zucchini with flour; cook until golden, about 2 minutes on each side.
  4. Pour egg mixture over zucchini. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes.
  5. Gently lift edge with fork so that uncooked portion can flow to bottom. Sprinkle with cheese.
  6. Set oven to broil or 550 degrees F.
  7. Broil omelet with top 5 inches from heat until golden brown, 3 to 4 minutes.
  8. Loosen edge with spatula; slip omelet, cheese side up, onto serving plate.

Yields 3 servings.