Friday, May 13, 2011

Frittata for Breakfast, Lunch or Dinner

Frittata's are so easy to make.  I usually make one once or twice a week.  This recipe serves two or maybe just one if you're really hungry!

If you're making one for breakfast, go ahead and prep the night before to keep things super simple the next morning.  Prep time is only 5 minutes so don't stress over it.

For lunch, it's perfect with a small salad and fruit (as shown).  Dinner?  Add some blueberry sausage from Whole Foods to complement the dish if you gotta have your meat.

Zucchini, Sweet Potato and Mushroom Frittata

Preheat oven to broil.

Saute in an 8" skillet...
1 T butter
1/2 shallot, sliced

add just until fragrant (20 seconds)...
1 clove garlic, minced

In a mixing bowl, whisk...
4 eggs

add to eggs...
1/3 cup zucchini, grated
1/3 cup sweet potato, grated
2 button mushrooms, rough chopped
salt and pepper to taste
1-2 T fresh herbs, (basil or thyme works well)

Add egg mixture to skillet, stir gently just until set.  Grate about 2 T Gruyere cheese on top and put just under the broiler.  Broil for about 5 minutes or until golden brown.  Serve immediately.

Today I served this with a small Mache salad and fresh red raspberries.

Serves 2

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