When I got out of college, and lived on my own, making meals for breakfast, lunch or dinner was always a challenge. If my roommate was home and we were both tired, a box of Triscuits and some cheddar cheese did the trick for an "any" night dinner. One day, I read an article about frittatas and started making them. They were easy and you could basically put anything you want into them.
I had a few cups of shredded zucchini left from making all our zucchini bread (check out the Chocolate Zucchini Cake and the Pineapple Zucchini Bread) and decided I needed to do something so it wouldn't go bad. With one starving son in the kitchen looking for breakfast, I knew what I could make...a zucchini frittata. As I was putting it together, I went out to the garden to see what else I could "throw" in. I found ripe cherry tomatoes, fresh basil and lemon thyme. I had everything I needed to create a healthy breakfast.
My son, Michael, was impressed. This was a little different from his standard omelette. Since he only ate half of it, it gave my mother and I the opportunity to taste what was left. The fritatta was nice and firm and bursting with flavor. The zucchini and tomato, fresh from the garden, is amazing in anything. Add fresh herbs and a little cheese and it was perfect. I love that quiche consistency without the crust.
A frittata is one of those wonderful dishes that can get your vegetables and proteins in one quick, easy, and delicious meal!
1/2 cup of half and half cream
1/2 teaspoon of salt
1/2 teaspoon of pepper
Blend together with a fork or whisk until well incorporated, set aside.
Pre-heat the oven to broil.
In a medium sized frying pan over medium heat, add
1 tablespoon of olive oil
Add to the pan:
1 chopped scallion, sauteed for 2 - 3 minutes, until translucent.
1 cup of shredded zucchini
6 cherry tomatoes, cut in half
6 basil leaves, torn
1/2 teaspoon of fresh thyme
Cook for about 3 - 5 minutes, the tomatoes will begin to soften.
Add the egg mixture:
Stir the egg mixture and move the mixture around until it begins to set and there is a bit of wetness to the top. Take the frying pan off the burner and sprinkle with
1/2 cup of shredded parmesan cheese
Place the pan under the broiler (SEE NOTE) and cook until the top is light to golden brown (2-3 minutes). The eggs will now be firm. Remove from the broiler and let cool slightly. The frittata should slide out of the frying pan. Cut into wedges. Feeds 2-3 people.
NOTE: Read manufacturer's instructions for placing frying pans under the broiler. I place foil around my handle to protect the rubber.