My husband recently decided that he wanted to reduce his carbohydrate intake. He switched to lettuce wrap sandwiches instead of using bread and occasionally he wanted eggs for breakfast. I don’t know about you, but at 5:30 neither he or I are ready to scramble eggs. Instead, I decided to dig through my breakfast file and came up with two great recipes that are working as a pre-made breakfast.
The first item I made for was a Frittata with Ricotta Salata, Green Onions and Parsley from the May 1995 issue of Buon Appétit Magazine. Luckily I had some fresh parsley left from last week and purchased ricotta salata cheese at ($6.99/lb) and a bunch of green onions ($1.29/bunch) from Wegmans.
The frittata was quite easy to prepare, one bowl and a frying pan. First the green onions are sautéed. In a separate bowl you whisk together eggs, cheese, parsley, a bit of milk, salt and pepper. Once the eggs are mixed you add the onions and then pour everything into the frying pan. It takes approximately 8 minutes on the stove top to cook the eggs until almost set. A few minutes under the broiler finishes the cooking and browns the top. This was a delicious frittata and the addition of the cheese gives the eggs a bit of a texture and saltiness and the green onions add another layer of flavor.
I also made Individual Zucchini Frittatas with Pecorino and Chives from the March 2003 issue of Gourmet Magazine. The zucchini was purchased at Delicious Orchards, the pecorino Romano cheese came from Costco and the chives came from my garden.
I used my mandoline to make uniform 1/8” thick slices. A quick sauté of the zucchini was done before mixing it in the egg mixture. The recipe called for non-stick muffin pans, which I do not have. I greased the muffin cups using butter wrappers. While the frittatas came out fine, cleaning the pan was a time consuming. If you don’t own a non-stick pan, I suggest using softened butter and a pastry brush and to butter the muffin cups. The next time I might do individual ramekins. Also, do not fill to the top, leave about ½” from the rim of the muffin cup as the frittatas will rise when baking. The individual frittatas worked out well as they baked in the oven for approximately 14 minutes and needed just a few additional minutes to brown the tops that had a bit more of pecorino cheese. This dish would work well for a buffet or for weekend guests as the individual ramekins can be baked when needed.
Both of these recipes would make anyone’s breakfast special, even Mom’s next weekend.
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A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.