Sunday, April 22, 2012

italian frittata

Sunday morning frittata! I had a squash and zucchini that were calling our names this morning so I made an Italian frittata.
1 squash, peeled and cubed
1 zucchini, peeled and cubed
1 small tomato, roughly chopped
1 teaspoon dried basil
1-3 tablespoons EVOO
6 eggs
1/4 cup of cream
S&P to taste
1/2 cup fresh mozzarella
3 tablespoons Parmesan cheese
The yellow squash was an after-thought and didn't make the photo, but it made the frittata!
Sautee the zucchini and squash in about 1-2 tablespoons EVOO. When vegetables are becoming soft (about 5 minutes) add tomato. 

Season vegetables with basil, salt and pepper. Beat eggs and cream well and pour into vegetable mixture. Move veg/eggs around a bit to help the eggs cook, but don't stir too much. You want the eggs to set. After about 4 minutes, place sautee pan under the broiler and monitor. After about a minute or two, once eggs have begun to set, sprinkle the Parmesan cheese on top and assemble the sliced mozzarella, return to oven. It will only take a few minutes for the eggs to fully cook. 
Slice the frittata like a pizza and serve with toast or salad - a frittata makes a wonderful and quick breakfast, lunch or dinner.

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