Time For Lunch, This Beautiful Beecake Day

Nothing satisfies like a good old fashion Frittata. Nobody can make a frittata like a Sicilian. This is something simple and tasty from Sicilian Home Cooking.



Eggs, eight large
Pecorino, freshly grated, one quarter cup
Mint Leaves, fresh, finely chopped, one tablespoon
Sea Salt and Pepper
Olive Oil, one tablespoon
Sweet Butter, unsalted, two tablespoons
Zucchini, three small, very thin slices
Frying Pan, twelve inch



1. In a large bowl, beat the eggs vigorously add pecorino, mint and salt/pepper to taste.
2. Let the egg mixture rest at room temperature for ten minutes.
3. Heat the olive oil with one tablespoon of the butter.
4. Cook the zucchini over medium heat for about five minutes, turning often,
5. Add the remaining butter. Stir the egg mixture and pour over the zucchini. Stir very briefly over medium heat.
6. When the eggs begin to set, smooth the mixture evenly and cook over medium heat are no longer runny.
7. Place a flat lid over it. Now quickly and carefully invert the pan in order that the frittata falls inot the lid.
8. Slide the frittata back into the pan to cook the other side for a minute.

There are so many verbs, adverbs and adjectives in this recipe, it would be too easy to do the double entendre thing. These pics certainly speak for themselves, so to speak.