The Summer Frittata That Changes Your Meal!

The Summer Frittata. Today I want to share with you one of those recipes that feels like home, tastes of summer lightness, and offers so much, so much deliciousness. We’re talking about the Rich Summer Frittata with Zucchini, Speck, and Provolone. It’s a real all-rounder. Perfect for a quick lunch, ideal for a picnic, or as a single dish for a delicious and easy dinner. And the best part? It’s super easy to make and will be a hit with all four diners!

The Ingredients You’ll Need (for 4 people):

• 3 medium zucchini: our summer queens!
• 150 g (approx. 5.3 oz) thinly sliced speck (or already cubed): for that savory and irresistible note.
• 150 g (approx. 5.3 oz) provolone cheese (mild or sharp, your choice!): for a gooey, delicious heart.
• 6 large eggs: the soft base of our frittata.
• 70 g (approx. 2.5 oz) grated Grana Padano cheese: essential for that extra touch.
• Half a small onion (optional, if you love strong flavors!).
• 3 tablespoons extra virgin olive oil.
• Salt and black pepper to taste.
• Fresh mint or chopped parsley for garnish (if you want an extra touch of freshness!)

Preparation

• Zucchini Ready to Go: Start by thoroughly washing the zucchini. Then, trim the ends and grate them using a large-holed grater. If you prefer, you can also cut them into very fine julienne strips or thin rounds. The important thing is that they are small.
• Speck and Zucchini in the Pan. Take a good, large non-stick pan and heat a tablespoon of oil in it. Add the speck (if sliced, cut it into strips or cubes) and sauté it for a few minutes until it becomes slightly crispy. If using onion, add it now and let it soften. Add the zucchini and cook them for about 7-10 minutes over medium heat. They should become tender, but still retain a bit of bite. Season with salt and pepper to taste. Then remove everything from the heat and set aside.
• Eggs and Grana, the Perfect Mix: In a large bowl, crack the eggs and beat them well with a fork. Add the grated Grana Padano, a pinch of salt, and pepper. Mix carefully.
• All Together Now, Passionately: Cut the provolone into small cubes. Add the cooked zucchini and speck to the egg and Grana mixture. Finally, incorporate the provolone as well. Mix gently to combine all the ingredients.
• Time to Cook Your Frittata! Heat the remaining oil in the same non-stick pan (or a larger, clean one if needed). When the oil is hot, pour the egg and vegetable mixture into the pan, spreading it evenly.
• The Perfect Cook: Let it cook over medium-low heat for about 10-12 minutes. You’ll see the edges turn golden and the center start to set. This is the crucial moment: cover the pan with a lid or a plate larger than the pan, and with a decisive movement, flip the frittata. Slide it back into the pan to cook the other side for another 7-10 minutes, until it’s golden and thoroughly cooked even in the center.
• The Grand Finale: Transfer your magnificent frittata to a serving plate. If you like, garnish with a few fresh mint leaves or chopped parsley. Serve it warm or at room temperature – it’s delicious either way!

The Perfect Wine for Your Frittata:

To pair with this rich and flavorful frittata, I recommend a fresh and aromatic white wine, but with good structure.

A Friulano (our former Tocai Friulano, from the Codroipo area!), with its floral and almond notes and its savoriness, pairs wonderfully with vegetables and cured meats. Alternatively, a Vermentino di Sardegna or a Greco di Tufo would be excellent choices, thanks to their freshness and minerality that balance the richness of the frittata.

A Few Extra Tips for You:

• For an even richer and heartier frittata, you could add a small boiled potato, diced, to the mix!
• Don’t like speck? No problem! You can easily substitute it with smoked pancetta or cubed cooked ham.
• Want an extra aromatic touch? Add a few chopped fresh basil leaves to the egg mixture.

I hope you enjoy this recipe as much as I do. It’s truly a summer meal-saver! Let me know in the comments if you tried it and how it turned out!

Enjoy your meal!

Monica