| July 27 2010
Since I love to cook breakfast and brunch, I'm always on the lookout for new options. A simple egg frittata is a great way to use whatever veggies you have on hand, and always makes a nice presentation on the plate—so it's perfect for serving to friends!
 |
| Photo: Amie Simon |
Fresh Veggies
My CSA is still sending me a lot of summer squash, so this week I put together a vegetable frittata using zucchini and onion from the delivery box. I added some baby tomatoes from my local market for a little color and sweetness.
Herbs from the Garden
I have a three-tiered garden in my backyard, with the upper level devoted to herbs. I wanted Italian flavors to complement the zucchini and tomato, so I grabbed a few bunches of oregano and basil. Dried herbs work in a pinch, but nothing can replace the taste of fresh herbs in a dish.
Ingredients
1 tablespoon butter
1/2 yellow or white onion
1 medium zucchini
1/4 cup shredded mozzarella cheese
5 eggs
4-5 sprigs fresh oregano
6-8 fresh basil leaves
4-5 small tomatoes
Salt and pepper to taste
1 tablespoon grated Parmesan
Directions
Preheat oven to 350 degrees. Cut zucchini into thin half slices. Chop onion into cubes, then melt butter in a large, ovenproof skillet. Sauté both over medium heat until onion starts to brown, then distribute evenly over the bottom of the pan. Sprinkle mozzarella over veggies.
Beat eggs, adding oregano and basil (you can cut them into small slices, or just tear with your fingers) then pour over veggies. Slice tomatoes in half and drop in to egg mixture. Season with salt and pepper.
Cook on stove until eggs are firm on top, then shake parmesan over surface and place skillet in oven for about 10-12 minutes, until frittata looks golden and fluffy.
 |
| Photo: Amie Simon |
It's always nice to have some sweet with your savory, so I served up slices of my frittata with fresh plums and apricots (also from my CSA box), adding a stem of basil for a pretty garnish.
Comments (0) Subscribe to this comment's feed
Write comment
