During the Thanksgiving weekend two different friends each gifted us with a dozen eggs. In addition we received our usual 18 eggs with our weekly dairy delivery from Crescent Ridge Farm so we set out to make some egg-based dinners. First up was was our annual post-Thanksgiving sweet potato and turkey hash topped with fried eggs. Last night's recipe for zucchini frittata came from Jane Brody's Good Food Book (which has an entire section devoted to egg-based main courses). I chose this one because I had some shredded zucchini in my freezer from this summer's harvest from my garden. I also had all the other ingredients I needed on hand.
I started by mincing two garlic cloves (also from my garden) and chopping one onion. I sauteéd these in a lot of butter for about a minute in my indispensable cast-iron skillet and then added the thawed and drained zucchini. Next I beat six eggs to which I also added a bit of whipping cream, dried basil (also from my garden) and some shredded parmesan cheese, and added the mixture into the skillet. I cooked over a medium heat until the eggs began to set, at which point I added some more parmesan cheese to the top and moved the skillet to the oven which I set on broil. Once the top was nicely browned and puffy I removed it and let sit for two minutes before serving.
This was easy, flavorful, and had a lot of texture.
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