Monday, August 6, 2012

Vacation Guy Part 3: Zucchini Frittata 2.0

Zucchini Frittata 2.0

Beth and Frances are in Vegas until Friday and tonight I needed something that would keep me fed the next day or so. So I added some pasta to the good ol' zucchini frittata recipe. Now I've got dinner tonight and 3 more servings. This would normally be a #MeatlessMonday post, but I had bacon with my omelet this morning. Sorry...

  • 1 lb Small Zucchini (3 or 4), sliced into rounds
  • 1/2 cup Diced Onion
  • 1 clove Garlic, minced
  • 5 Large Eggs, beaten
  • 1/4 cup Milk
  • 8 oz. Fresh Mozzarella, grated
  • 2 Tbs. Parmigiano Reggiano, grated
  • 6 oz. Capellini
  • Salt and Pepper to taste
  • Olive Oil
Cooking Directions
  1. In a 12 inch oven proof frying pan over medium high heat, saute the onion in olive oil until it begins to color. Add the zucchini slices and continue to saute until they begin to color. Add the garlic and saute another minute. Adjust seasoning and remove from heat.
  2. Cook the capellini in plenty of boiling salted water until just short of al dente, about 3 minutes.
  3. Drain the capellini and add them to the vegetables in the frying pan. Mix well using a couple forks to encourage the pasta to combine with the vegetables. The capellini won't want to spread out and allow the veggies to mix, so be aggressive.
  4. Combine the beaten eggs, milk, and grated mozzarella, mix well, and pour over the pasta and vegetables. Mix aggressively to distribute the egg mixture throughout the pasta.
  5. Slide the pan back onto a burner, turn the heat up to medium and cook until bubbles begin to emerge throughout the frittata.
  6. Sprinkle the Parmigiano Reggiano over the frittata and place under a broiler a few minutes until the top is puffed and nicely browned.
  7. Carefully remove the frittata from the broiler and allow it to cool. Cut into wedges and serve.

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