Apr 21, 2010
I grew up to love zucchini because of this "frittata" as we called it. It was everyday food for us, but only during summer when Grandma, and then Mom, grew zucchini in their garden. I feel for the submitter, because it's difficult to put this down in recipe form! It's never measured precisely, and the ingredients are never carved in stone. Add mushrooms, onions, and/or chopped tomato if you like, which is what I did today. I use fresh garlic, not garlic powder (grandmas didn't have garlic powder!) and not nearly as much Parmesan as the submitter directs - we use grated Parmesan at the table just like salt and pepper - just sprinkle it on to your liking. I didn't need a recipe for this, of course, but I wanted to let others who aren't familiar with this know that this is the real deal in Italian households - no plain ol' scrambled eggs for us! Times have changed since I was a young girl with so many fruits and vegetables now almost always available in our food markets. Now I can enjoy this profoundly nostalgic, simple plate of food all year round. (Best, I might add, with toasted, homemade Italian bread!)
—naples34102
