Angela's Italian Recipe for Vegetable Frittata

Vegetable Frittata
(Frittata alla Verdura)


Ingredients: 6 large eggs 6 large fresh basil leaves, chopped 1 tablespoon chopped fresh parsley 1/4 teaspoon salt 1/4 teaspoon black pepper 1 oz prosciutto, finely chopped 1 tablespoon extra virgin olive oil 1 lb medium zucchini (about 3), halved lengthwise and cut crosswise into 1/4 inch-thick slices 5 medium Swiss chard leaves, stems discarded and leaves finely chopped (1 and 1/2 cups) 12 scallions, trimmed and finely chopped 2 oz finely grated Parmigiano-Reggiano cheese (1 cup) Directions:

Preheat broiler. Whisk together eggs, basil, parsley, salt, and pepper in a bowl. Cook prosciutto in olive oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring, until edges begin to crisp, about 2 minutes. Add zucchini and chard and cook, covered, stirring occasionally, until vegetables are just tender, about 8 minutes. Add scallions and cook, uncovered, stirring occasionally, until just wilted, 1 to 2 minutes. Pour egg mixture into skillet and cook, lifting up cooked egg around edge using a spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle cheese evenly over top. Broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to 2 and 1/2 minutes. Cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto a large plate. Cut into wedges. Makes 6 servings.

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