zombola
05-11-2015, 12:00 PM
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Serves 1
Ingredients
3 large eggs
2 teaspoons canola oil
¼ cup diced onion
¼ cup diced zucchini
3 slices fresh mozzarella cheese, in pieces
Salt
Freshly ground black pepper
Directions
Preheat the oven to 400 °F. In a small bowl, vigorously beat the eggs until frothy. Heat the oil in an 8-inch ovenproof nonstick skillet over medium-high heat. Add the onions and zucchini and sauté until softened and slightly golden, about 3 minutes. Add the eggs and use a spatula to swirl them around the pan. Gently lift up the edges of the eggs to evenly disperse the liquid.
Once the eggs have begun to firm up, scatter the mozzarella over the top. Put the pan in the oven for 2-3 minutes, or until the eggs are just set. Hold a large plate over the skillet and invert the skillet so the frittata drops onto the plate. Slice into wedges, season with salt and pepper, and serve it up!
Frittata Variations
Breakfast
In place of zucchini, sauté:
2 small links of breakfast sausage
¼ c. mushrooms
¼ c. cooked potatoes, cubed
Replace mozzarella with ¼ c. shredded cheddar cheese.
Lunch
Replace ¼ c. diced onion with red onion.
Replace zucchini with:
3 Tbsp crème fraiche
4 oz. smoked salmon
Finish with finely chopped chive and fresh dill for garnish. Serve with mizuna salad with vinaigrette dressing.
Dinner
Replace zucchini with ¼ c. roasted tomatoes
Replace mozzarella with burrata mozzarella.
Finish with 2 Tbsp pesto drizzled on.
Serves 1
Ingredients
3 large eggs
2 teaspoons canola oil
¼ cup diced onion
¼ cup diced zucchini
3 slices fresh mozzarella cheese, in pieces
Salt
Freshly ground black pepper
Directions
Preheat the oven to 400 °F. In a small bowl, vigorously beat the eggs until frothy. Heat the oil in an 8-inch ovenproof nonstick skillet over medium-high heat. Add the onions and zucchini and sauté until softened and slightly golden, about 3 minutes. Add the eggs and use a spatula to swirl them around the pan. Gently lift up the edges of the eggs to evenly disperse the liquid.
Once the eggs have begun to firm up, scatter the mozzarella over the top. Put the pan in the oven for 2-3 minutes, or until the eggs are just set. Hold a large plate over the skillet and invert the skillet so the frittata drops onto the plate. Slice into wedges, season with salt and pepper, and serve it up!
Frittata Variations
Breakfast
In place of zucchini, sauté:
2 small links of breakfast sausage
¼ c. mushrooms
¼ c. cooked potatoes, cubed
Replace mozzarella with ¼ c. shredded cheddar cheese.
Lunch
Replace ¼ c. diced onion with red onion.
Replace zucchini with:
3 Tbsp crème fraiche
4 oz. smoked salmon
Finish with finely chopped chive and fresh dill for garnish. Serve with mizuna salad with vinaigrette dressing.
Dinner
Replace zucchini with ¼ c. roasted tomatoes
Replace mozzarella with burrata mozzarella.
Finish with 2 Tbsp pesto drizzled on.