Zucchini, goat cheese, and black olive frittata (Frittata di zucchine al caprino e olive nere) from Vegetables from an Italian Garden: Season-by-Season Recipes by Charles Nardozzi

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Notes about this recipe

  • Delys77 on February 27, 2013

    Pg. 189 This was a very good frittata. I modified the recipe a tiny bit but the flavour profile is excellent. I was out of black olives so I used kalamata, to no ill effect. I also sauteed the zucchini at a lower heat for closer to 10 minutes. Finally, it didn't say what size pan to use so I went with a 9 inch, which resulted in a relatively full pan (especially since I added about 3/4 cup milk to the eggs), given this fact I ended up finishing the fittata in a 400 degree oven for about 10 minutes to get the eggs to set properly. All that said, the goat cheese and olives with the the Zucchini were excellent.

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