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Perfect Frittata with Zucchini and Provolone

Recipe photo courtesy of Bryan Gardner

This classic Italian egg dish is its country's answer to the French omelet -- but much more versatile. It's great for breakfast, lunch, and dinner, and delicious hot or at room temperature. Once you get the basics down, check out our variations below.

Source: Martha Stewart Living, July/August 2016
Total Time Prep Yield

Ingredients

Directions

Variations

Earthy
1 cup sliced shallots, 3 cups sliced mushrooms, 1/4 cup chopped parsley, 3/4 cup grated Gruyere

Savory
1 cup sliced leeks (white and light-green parts), 1 1/4 cups halved cherry tomatoes, 1/4 cup thinly sliced mint, 3/4 cup crumbled fresh goat cheese

Spicy
1 cup thinly sliced onion, 1 1/2 cups fresh corn kernels, 1/4 cup thinly sliced cilantro, 3/4 cup grated pepper Jack

Cook's Notes

After adding the eggs to the skillet, use a heatproof flexible spatula to stir and push them from the edges to the center of the pan as they cook, so the liquid parts run underneath.

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