Summer Vegetable Fritatta

from The Unprejudiced Palate by Angelo Pellegrini in Gourmet, July 2004

via Mary Lonergan

makes 6 servings

6 large eggs

6 large fresh basil leaves, chopped 

1 tablespoon chopped fresh parsley 

1/4 teaspoon salt

1/4 teaspoon black pepper 

1 ounce prosciutto, finely chopped

1 tablespoon olive oil 

1 pound 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 1/2 cups)

12 scallions, trimmed and finely chopped

5 zucchini blossoms

2 ounces finely grated Parmigiano-Reggiano cheese (1 cup)

Preheat broiler. Whisk together eggs, basil, parsley, salt, and pepper in a bowl. Cook prosciutto in oil in an 11 or 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 zucchini blossoms 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 1/2 minutes.

Cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto a large plate. Cut into wedges.

Colorful, healthy and delicious!