I LOVE breakfast!!! I am a card carrying member of the “breakfast for dinner” club and regularly make frittatas for dinners with friends. I’m trying to convert everyone into breakfast coveting fiends. Bwahahahahaahaaha!!! Truthfully though, I love frittatas as a way to pack the incredible edible egg with loads of delicious and healthy veg (not to mention the wonderful wonderful cheese;) Frittatas are so easy and tasty it’s amazing that we don’t eat them everyday. Somehow they always taste better than the scrambled egg alternative and look so much more beautiful.
Here’s a lovely and delicate frittata recipe that can be easily adpated with different veggies and cheeses. This time I made an individual serving so as not to waste any since I was flying solo today but the recipe below could serve 4 or so people with a nice side of salad, fruit or toast.
- 1 zucchini, sliced crosswise on a mandolin
- 1 leek, sliced
- 1 pat butter
- 1 Tablespoon extra virgin olive oil
- ¼ chopped cilantro
- 8 large eggs, beaten
- ⅓ shredded manchego cheese
- salt and pepper
- Preheat oven to broil with the rack at the top third of the oven.
- Melt butter in large oven safe skillet, add sliced zucchini and leeks and saute until tender, about 10 minutes. Let cool slightly.
- Beat eggs in a large bowl, mix in cheese and sauteed veggies. Salt and pepper to taste.
- Heat olive oil in the large skillet and swirl to coat pan. Pour egg mixture in and cook at a low heat until the center of the frittata is just about set, 10 minutes. While cooking, occasionally run a spatula along the edges.
- Transfer skillet to oven and broil for 5 minutes or until the top of the frittata is lightly browned.
- Cut and serve from the pan or invert frittata onto a plate.
food photographer, food photography, los angeles, crystal cartier
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