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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From How to Cook a Wolf, by M.F.K. Fisher (1942, 1951) Ingredients:
3 tablespoons olive oil |
1 onions or 3 green onions |
1 garlic clove |
5 small zucchini |
1 large fresh tomato |
1 teaspoon herbs, including parsley, sweet marjoram or 1 teaspoon thyme |
9 eggs |
sea salt |
pepper |
Directions:
1. Heat oil in skillet and cook minced onion and garlic slowly in it 10 minutes. Add zucchini cut into thin slices. Add peeled and cut-up tomato, seasoning, and herbs. Cover, and cook until vegetable is tender. Take from stove and cool.
2. Beat eggs lightly, season, and mix with cooled vegetables. Pour back into skillet, cover tightly and cook over a slow fire until the edges of the frittata pull away from the pan. If the middle puffs up, prick it with a long sharp knife
3. When it is solid, brown lightly under a slow broiler flame in a preheated oven, cut in slices like a pie, and serve at once.”.
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