Aziz Ansari’s ‘Greatest Culinary Accomplishments’ — and Recipe!

08/29/2013 at 06:16 PM ET

Aziz Ansari Frittata
Courtesy Aziz Ansari

His resume is mighty packed these days! He’s a comedian, actor, writer and—based on his hunger-inducing pics—a crazy-good cook, too.

Just look at one of Aziz Ansari‘s recent creations: a fluffy, egg-white frittata packed with slices of zucchini, mushrooms and Italian Soppressata salami. “This frittata is one of my greatest culinary accomplishments,” he wrote in the post.

Where did these cooking chops come from? “Over the summer, I took a brief vacation to Italy and learned how to make these very tasty frittatas from a lovely Italian lady named Graziela,” the Parks and Recreation actor tells PEOPLE.

“This recipe is very malleable. You can [make] it with egg whites, full on eggs, change up the veggies (I enjoy spinach and onions),” says Ansari. “I personally would keep the Parmigiano Reggiano and zucchini as constants. They seem to work really well in frittatas to me.”

Lucky for us, he’s willing to share his take of Graziela’s masterpiece: “I humbly, humbly submit what I think is quite a delicious version I concocted after returning home.”

Graziela Frittata (The Aziz Ansari Remix) 

Makes 1

2 tbsp. olive oil

1 medium zucchini, thinly sliced

4 oz. white mushrooms, trimmed and sliced

3 egg whites, beaten

¼ cup Parmigiano-Reggiano (or Parmesan cheese), grated

2 oz. Soppressata (or Italian salami), thinly sliced

Salt and pepper

1. Preheat the oven to 350.

2. In a medium, ovenproof, nonstick skillet, heat the olive oil over medium heat. Add the zucchini and cook until tender, about 2 minutes. Add the mushrooms and cook until softened, about 2 minutes.

3. Pour the beaten egg whites into the pan, add the Parmesan cheese and salami, season with salt and pepper, and stir to combine the ingredients. Cover and cook for 4 minutes without stirring. (“Use a spatula to check if it’s done on the bottom: If the outer edges are browning, you’re good,” Ansari says.)

4. Remove the cover, transfer the skillet to the oven and bake until set, about 3-4 minutes. Serve and enjoy!

— Sonal Dutt

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Dani on

YUM! I adore Aziz. I make vegetarian frittatas all the time, but I’ve never used zucchini. This sounds like a definite winner.