This omelet-like dish is full of bright flavors and earthy goodness. Serve it for lunch, brunch or dinner, or make it a side dish with a simple roast or chops. Any way, it is always a delight.
- 2 Tablespoons unsalted butter
- 1/2 pound zucchini; cut 1/8-inch slices
- 1 red onion; finely chopped
- 1 teaspoon chopped fresh tarragon
- 1/2 Cup sun-dried tomatoes; finely chopped
- 2 cloves garlic; finely chopped
- 6 eggs
- 1/2 Cup grated Parmigiano-Reggiano cheese
- salt, to taste
- freshly-ground black pepper, to taste
- In a 10-inch braiser over medium heat, melt 1 Tablespoon of the butter. Add the zucchini, onion and tarragon and toss to coat well with the butter. Saute until the vegetables begin to soften, about 5 minutes. Add the sun-dried tomatoes and garlic and saut+? for 1 minute more. Remove from the heat.
- In a bowl, whisk the eggs until well blended. Stir in the zucchini mixture and the cheese, and season with salt and pepper.
- Melt the remaining 1 Tablespoon butter in the pan and return to medium heat. When the butter is bubbling, pour in the egg mixture, reduce the heat to low and shake the pan to level the ingredients. Cook gently until the eggs are just set, about 10 minutes.
- Invert a large plate over the pan, flip the pan and plate and slide the frittata, cooked-side up, back into the pan. Return to medium heat and cook until the frittata is just beginning to brown, about 5 minutes more.
Comments: An Italian dish that resembles a crustless quiche, a frittata is a mixture of eggs, cheese and other ingredients, such as vegetables or meats. It may be served warm or at room temperature.
Per Serving (excluding unknown items): 203 Calories; 14g Fat (59.0% calories from fat); 12g Protein; 10g Carbohydrate; 2g Dietary Fiber; 334mg Cholesterol; 240mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 2 Fat.