Donna's Daily Dish
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Inspiring people to create every day recipes
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 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. FRITTATA WITH RICOTTA SALATA, GREEN ONIONS AND PARSLEY BON APPÉTIT MAGAZINE MAY 1995 INGREDIENTS 3 tablespoons olive oil 1 bunch green onions, chopped 8 large eggs 6 ounces ricotta salata or feta cheese, cut into small cubes 1/2 cup chopped fresh Italian parsley 2 tablespoons milk 1/2 teaspoon salt 1/2 teaspoon pepper PREPARATION Heat 1 tablespoon oil in 12-inch-diameter broiler proof nonstick skillet over medium heat. Add green onions and sauté until tender, about 3 minutes. Transfer to large bowl and cool. Add eggs, cheese, parsley, milk, salt and pepper to onions and whisk until blended. Preheat broiler. Heat remaining 2 tablespoons oil in same skillet over medium high heat. Add egg mixture. Tilt and swirl pan to distribute evenly. Using rubber spatula, lift up edges of cooked egg to allow uncooked portion to flow under; cook until beginning to set. Reduce heat to low. Cover and cook until frittata is almost set, about 8 minutes. Transfer skillet to broiler; broil until frittata is set and top just begins to brown, about 3 minutes. Slide frittata onto plate. Cut into wedges. Serve Warm or at room temperature 
Individual Zucchini Frittatas with Pecorino and Chives Gourmet Magazine, March 2003 Serves 6 (main course) Active Time: 25 minutes Start to Finish: 25 minutes Ingredients 1-1/2 tablespoons olive oil 3 medium zucchini (1 lb. total), halved lengthwise and cut crosswise into 1/8-inch-thick slices ¼ teaspoon salt ¼ teaspoon black pepper ¼ cup chopped fresh chives 1-1/2 ounces finely grated Pecorino Romano or Parmigiano-Reggiano (3/4 cup) 10 large eggs, lightly beaten Special Equipment: A nonstick muffin pan with 6 (1-cup) muffin cups DW Note: I used a muffin pan with 12 (1/2 cup) muffin cups and sprayed with a non-stick cooking spray for easy release. Directions • Preheat oven to 375°F. • Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté zucchini with salt and pepper, stirring occasionally, until just tender, about 4 minutes. • Whish chives, zucchini, and ½ cup cheese into eggs. Divide mixture among oiled muffin cups and bake in middle of oven until tops are puffed and set, about 14 minutes. Remove pan from oven and turn on broiler. Sprinkle frittatas with remaining ¼ cup cheese and broil 3 to 4 inches from heat until cheese is melted and tops are golden, 1 to 2 minutes.
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