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
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!