By peoplestaff225
Updated August 29, 2013 06:16 PM

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