Frittata

Thursday, July 12, 2012


This dinner may not be the best hot weather food, (since it will have you cooking over the stove as well as have you turning on the oven) but a simple frittata with a salad and perhaps some roasted potatoes is a quick and easy weekday dinner. And actually, frittate (that would be the plural for frittata) can be eaten warm or cold and easily could be made a bit ahead of time and eaten out on the patio or wherever else on a warm summer evening or for a late summer breakfast. Perhaps?

Anyway, you can put whatever you like in the frittata, as this recipe is merely a template. Zucchini and Parmesan, as the recipe calls for is utterly simple and has so much flavor because you can really taste each of the ingredients. And there is something to be said about cooking your eggs in olive oil. I usually cook my eggs in butter, but have found the pleasant aroma of the olive oil transporting me back to Rosanna's tiny kitchen table. It's quite nice. That being said, this time, I sauteed fresh spinach (and squeezed out the water) and sweet summer cherry tomatoes and added grated jack cheese and a touch of milk to the frittata in hopes to clean out the fridge. I found two potatoes in the pantry and roasted them up since I already had the oven on, and voila, a simple and satisfying dinner.




Zucchini Frittata

Serves 2

This frittata is classic Italian fare – simple yet delicious when properly prepared. I imagine this recipe could be infinitely adaptable with whatever seasonal vegetable is around.

2 teaspoons olive oil
1 medium zucchini, sliced into thin rounds
6 eggs
salt
fresh ground pepper
1/2 cup freshly grated Pecorino cheese

Preheat the oven to 400 degrees. In a medium ovenproof skillet heat the olive oil over medium heat. Add the sliced zucchini, season with a bit of salt and pepper and cook, stirring occasionally until tender, about 5 minutes. Meanwhile, in a medium bowl whisk the eggs until light and foamy. Add a pinch of salt and pepper and half of the cheese. Pour the eggs into the pan with the zucchini. Stir for one minute, then let the eggs sit 1 minute or until the edges are just set. Sprinkle the top of the eggs with the remaining cheese and transfer the pan to the oven and bake for 10 minutes or until the center of the eggs are set. Remove from the oven, let sit 2 minutes; then serve warm.

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