Zucchini Frittata with Mint

L'Antro dell'Alchimista
Zucchini Frittata with Mint


Easter wheat pie is a traditional holiday treat made with cooked wheat, eggs and ricotta cheese. Featuring a lattice top, it's redolent of orange thanks to the addition of orange flower water. The modern pastiera was likely invented in a Neapolitan convent, where an unknown nun wanted that cake — a symbol of the Resurrection — to be reminiscent of flowers of the orange trees growing in the convent’s gardens.


3 zucchini (large, cut into rounds)
1 shallots (finely sliced)
4 eggs
extra-virgin olive oil
2 tablespoons grated parmesan cheese
salt and ground black pepper (as needed)
mint leaves (chopped)


1Saute the shallot in a pan with a few tablespoons of extra virgin olive oil.
2Add the zucchini and saute for approximately 15 minutes (add a few tablespoons of water if necessary).
3Season to taste with salt and black pepper.
4Beat the eggs lightly in a bowl with 2 tablespoons of parmesan cheese, a pinch of salt and the chopped mint leaves.
5Pour the egg mixture on top of the zucchini in the pan and cook the frittata on both sides until nicely browned.
6Serve warm garnished with a few mint leaves.
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