Tuesday, December 16, 2008


First some personal news relevant to this blog. I got laid off! That's right, I showed up at a mandatory meeting only to be told the store was closing that instant! The only upside is that I did get some severance pay but even with that I will still need to be even more frugal then ever. Although for the blog that is a good thing because it is keeping with the theme. Plus now I have more time to work on projects although I can't show some of them right now, at least not until after the holidays.

Back to the serious business of food: Frittatas are really a neglected egg preparation. Omelets get so much attention but they take more attention and need to be made right before eating. Frittatas are wonderful because there is a lot more flexibility, you don’t have to fold the darn thing or anything goofy like that and it can easily be made ahead of time. In fact I dare say that they are better leftover when served at room temperature. Finally, they are filling enough to be an entree but economical because even without meat they are still substantial and savory.

Although I previously included the recipe here I'm going to give it to you again plus a recent addition I made:

olive oil
1 lb. zucchini
8 eggs
3 cloves garlic, chopped
12 fresh basil leaves, chopped
1/4 cup grated Parmesan
fresh grated pepper


Grate zucchini into a colander, sprinkle with salt, let drain for 30 minutes or more, squeeze moisture from zucchini.

Heat 2 tablespoons olive oil and saute zucchini and garlic on medium high until soft (2-5 minutes). Remove from heat, let cool.

Beat eggs, add basil, Parmesan, pepper, zucchini and garlic and mix well.

Preheat oven proof skillet (we use cast iron) with 2 tablespoons olive oil over low heat. Add egg mixture, cover pan and turn heat to very low and cook until eggs are cooked almost to the top (about 10 minutes).

Pre-heat broiler, put eggs under broiler until top is browned and puffed (about 5 minutes).
Remove from heat and let cool, loosen with spatula and invert onto plate. Enjoy!

(Adapted from Cucina Fresca by Viana La Place and Evan Kleiman.)

Is that a well loved copy or what?

So here is my recent variation: I added cooked pasta and black olives. You start with some cooked pasta, I used little elbows and mix it with a little tomato sauce (leftovers would work perfectly). Although some recipes want you to saute the pasta before mixing it in I'm not positive if this is necessary, it probably depends on how wet your pasta sauce is. Be forewarned it will probably stick to your pan pretty badly if you try. Either way when you are ready you mix the pasta and chopped black olives into your egg mixture along with everything else. I used 2 cups cooked pasta and black olives "to taste" (don't you hate when people say that?). The addition of the pasta may mean you have to add an extra egg or two.

Why pasta and black olives you may ask? Well I add black olives to pretty much everything I can get away with and pasta is a good way to stretch the dish economically without detracting from any of its good qualities, plus it adds good texture (as long as the pasta isn't too overcooked.)

This is the mixture when it is first dumped into the skillet.

Here it is turned out onto a plate. The dimple is where there was a bubble. It's ruined!!!! Not really but it is a little upsetting.

And here is is on my plate. With this version I tried to layer the zucchini and the pasta but I didn't have enough zucchini so it didn't really work. I'm sure it would have been cool but it is definitely not necessary.

Frittatas are best at room temperature and makes a fabulous sandwich the day after. It is also a good option to bring to a potluck especially because it is filling yet vegetarian.

And if you figure out a way to make it without getting bubbles on the bottom tell me!

(Paid for by the Committee to Reelect the Frittata)

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