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Recipe for :

Zucchini Fritatta

This recipe was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Goodbye Shirley. You will always be remembered. I learnt a great deal from you.

Shirley says: "I make all types of fritattas. I don't use a recipe so this one by Michael Chiairello of Napa Valley is very easy and good".


1 small clove garlic
Olive Oil, for sauteing
1 medium zucchini
1/2 bunch basil
8 eggs
2 tablespoons milk
Salt and pepper
1/4 cup grated Parmesan cheese


  • Preheat the broiler / grill.
  • Start by crushing some garlic and heating it in some olive oil in a medium non-stick sauté pan on the stove.
  • While that is heating up, very thinly slice the zucchini on a mandolin.
  • When the oil and garlic are heated, tear some basil into the pan and add all the sliced zucchini. Cook until the zucchini is tender, but not cooked through, about 2 minutes. Season with salt and pepper.
  • Blend eggs in a blender with a little bit of milk and some salt and pepper. Blend on the highest speed.
  • Pour the egg mixture into sauté pan and let it sit for 1 minute. When there isn't much loose egg left in the pan, grate some Parmesan on top and place pan in the broiler for 1 minute.
  • Take pan out of broiler, let it cool and set in pan for 5 minutes. When cool invert a plate on top of pan and turn over. Slice and serve.

Serves 4 - 6

Shirley Cline