Monday, September 29, 2008

Fret Free Frittata!

Hmmm ... I seem to be on a breakfast kick these days. I've never met anyone who didn't like breakfast. Oh, there are plenty of folks who don't eat breakfast, but I've yet to meet someone who would turn one down.

I seem to be appreciating the little things like breakfast time more and more. Stuff that I used to take for granted has a much deeper meaning now. Making an extra effort with breakfast has forced me to slow down my usual warp speed pace, and really enjoy the process of preparing and dining on the meal vs. inhaling it all the while thinking about washing the dishes and getting the day started. Of course, sitting down and eating breakfast with my kidlin's has always been a priority, yet more and more I really value spending time with those little beasts of mine. And while they don't always like the food placed on the table, they do at least try a bite and don't complain about what's in front of them. I've found that they like to hang around the kitchen island and just chat while I cook, often sneaking a nibble of cheese or what-have-you that's in prep bowls. We've had some wonderful, spontaneous heart to heart talks in the kitchen, and I make sure that they know that I'm really listening, that their thoughts and opinions are safe with me, and that I care about what they have to say. I look forward to those breakfast chats.

Here's a breakfast that I particularly look forward to. Frittata! Making frittata is a straightforward process. The trick is to have all your supplies and ingredients prepped and ready to go before you start cooking. Frittata di zucchine is Italian for Zucchini Frittata and it's one of my favorites. Serve this with sliced tomatoes, salsa, peperonata, or even your favorite spaghetti sauce. It's divine!

Fret Free Frittata

6 large eggs
1/3 cup freshly grated parmesan cheese
A quick shake of red pepper
Seasoned Salt
3 T butter
2 T olive oil
1 thinly sliced medium onion
3 baby zucchini - finely sliced
1 heaping Tablespoons chopped parsley
2 garlic cloves minced and mixed with a couple grinds of sea salt
Plate slightly larger that fry pan

Beat eggs in a medium bowl and whisk in season salt,parsley, and parmesan cheese. Melt the butter with oil in heavy 10 inch skillet (I use a heavy non-stick pan). When butter foams, add the onion and saute about a minute. Add the zucchini and garlic and continue to saute briskly until lightly browned. All at once, add the egg mixture. Cook over med heat until sides are set and bottom starts to brown.
Cover the pan and let the egg steam for about 2-3 minutes.
Remove the lid and with a spatula, gently loosen the frittata. Here's the tricky part, but once you get the hang of it, it's easy. Get your large plate, and slide the frittata onto it. Now, with a single quick movement, invert the frittata (so that the uncooked top is now on the bottom) back into the pan to brown the new underside. Cook about 5 minutes. Slide the frittata onto a serving plate and cut into pie wedges. This can be served hot or at room temperature.

Frittatas are so versatile. You can spice them up or serve them plain. Any combo of veggies including spinach, asparagus, tomatoes, or roasted peppers works beautifully. You could even go the cheese route and incorporate ricotta or goat cheese. I suppose you could add meat to this, although I've never done so. I usually serve it on the side. In the top photo, we're having turkey sausage and sliced tomatoes with our frittata. What ever way you choose, it's a fret free way to start your day! YUM! Oh, and this is gluten free, all the way, baby!

23 comments:

doggybloggy said...

oh you dont have to ask me twice, I am a breakfast fanatic...I love frittatas.....

Cheryl said...

I am a breakfast lover too but I am not sure I have ever made one of these! This weekend I shall end that! You are such a good mommy!

Marjie said...

OK, so now I know what to do. You bring your kids to my house. You make the frittatas, and I'll make the bread and cakes and such!

I've never served dinner without everyone present. It just doesn't happen; I think it might just be illegal or something. I make sure there's plenty of everything for breakfast, but it's sort of DIY for people over high school age (and of course, on weekends). I'm just not fond of mornings!

noble pig said...

I love breakfast too but those chats, well those are worth all the effort.

Pam said...

Can I please come over for breakfast? I love frittatas - especially with zucchini. Yum!

Throwback at Trapper Creek said...

That looks wonderful - I love eggs, and with fresh ingredients from the garden, frittata's are the best.

Hope you had a happy BD!!

Proud Italian Cook said...

Not only is this good for breakfast, but I would eat this for dinner with a salad. Love all your flavors here Paula. Oh, and you're such a sweet Mom too!!

MEDITERRANEAN KIWI said...

love frittata - a favorite saturday meal for us

Bellini Valli said...

This is the perfect way to use the zucchini. Communication with your kids is SO important Paula. You have the right idea about it all:D

Katherine Aucoin said...

We took a vote when you weren't looking and decided to have a big slumber party at your house so you could make us this frittata for breakfast! It looks heavenly.

OhioMom said...

I love frittatas, great tutorial! I usually cook them on Sundays, good way to use up the bits and pieces of veggies in the fridge.

Deborah said...

I wish we sat down for breakfast. I always eat breakfast, but my husband and I don't usually eat at the same time. Hopefully things will change when my little one comes! I'm a frittata fan, and this one sounds wonderful!

Grace said...

i'm a big fan of alliteration, easy dishes, and frittata. this is divine in every way. :)

Linda said...

One of my favorites. Thanks for the reminder as I'm by myself for lunch and this would hit the spot.

Esi said...

I love frittatas and how you can change them up so many different ways.

Peter M said...

I prefer frittatas to quiche and leftovers make for a good sammy!

Pam said...

Mine never seem to cook evenly, I'm going to have to try the covering and steaming step.

Bridgett said...

I loved those kinds of chats with my mother and grandmother when I was growing up. Even if my conversation was inane to them, they always listened. I still now go to my aunts house and chatter with her while she cooks. I think now it was so helpful in getting through significant times in my life. Your kids are so lucky to have you and I cherish the chat times I get with my kids.
Your frittata looks amazing! I think we are on the same wavelength as I just made one so similar. I was too lazy to do a significant dinner, so this was it!

Lisa said...

Another great breakfast!

Lisa said...

I love the way your mornings sound. You must be a great mom! And your frittata looks delicious, much like the Tortilla Espanola I adore for breakfast, or dinner.

Lo said...

You really do do breakfast right at your house! I'd die for such delights on a weekday :)

I always finish my frittatas off in the oven -- which I'll bet has a similar effect to steaming the eggs. Nice tip.

Any Little Reason said...

You inspire me! I rarely make "true" breakfasts during the week, but I may have to start!

Jude said...

MMm refrigerator velcro (says Alton Brown). Always a great way to use up those leftover scraps :)