Zucchini Faux-tatta

 

Zucchini Faux-tatta

In a traditional fritatta, the eggs are added to the skillet and started on the stove, then moved (sometimes) to the oven to finish. I have little faith in my ability to come up with a finished product that isn't totally stuck to the pan, so I prefer to make "faux-tattas", which are basically just egg casseroles, fully baked in the oven -- but that doesn't sound nearly as cool.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 2 large-ish zucchini or other summer squash or more if they're small
  • 1 sweet onion
  • 1-2 tbsp butter
  • handful of herbs like rosemary and thyme or parsley, finely chopped (or dry)
  • 12 eggs
  • splash of milk or not
  • 8 oz-ish cheese whatever you have, but a hard sharp cheese would be awesome
  • coarse salt like Kosher or Pink Himalayan

Instructions

  1. Preheat the oven to 350 F, or wait until after everything's sliced to turn it on.
  2. Thinly slice the onion and zucchini (mandoline is great for the zucchini) and grate the cheese.
  3. Melt butter in a large saute pan over medium heat, then add onion and saute until just golden.
  4. Add zucchini and herbs to pan, salt to taste, and saute for a few minutes until the zuke starts to get soft (not long, since it's so thin!).
  5. Meanwhile, lightly whisk eggs in a large bowl, add a splash of milk (or not; the zukes are moist enough that it really isn't necessary), some salt, and then stir in the cheese.
  6. Put zucchini and onion mixture in a 9"x13" (ish) baking pan, spreading them evenly across the bottom. Pour the egg and cheese mixture over it, then use a fork to slide under the zucchini layer and lift it slightly to the top, allowing the egg to run under it.
  7. Bake for 20-25 minutes, until the top is slightly browned and a fork inserted in the center comes out clean.
  8. Let cool a bit before serving -- it's awesome warm, but it's also great at room temp. Some faux-tattas are great cold, too, but I'm not wild about this one.