Since I found some book bugs on the shelf the other day, I’d been on a cleaning frenzy! I haven’t finished even a third of the shelves!
Anyway, as I took books off the shelves, I browsed the pages briefly. I had to make some hard choices and decide which books needed to stay and which ones to put in the donation box… certainly wasn’t easy!
One of the books I looked at was the Epicurious Cookbook, and the recipe I saw was for Kitchen Sink Frittata. It got me wanting to make it for breakfast the next day.
I went online to search for the recipe to link to for this entry. What I found instead was this –
The first variant – Lyon – was perfect! I had all ingredients in the fridge. So what did hubby have this morning? Frittata, of course! I scaled the recipe to a quarter though.
My solo version –
1 small onion, sliced
1 small zucchini,sliced into thin rounds
1 small red pimiento pepper, diced
2 tablespoons milk
pinch of salt and pepper
1/4 cup mixed shredded cheese
several basil leaves, cut into strips
Sauté the onion and pimiento in a 6-1/2-inch cast iron pan. Add the zucchini and stir fry a couple of minutes.
Meanwhile, stir the eggs, milk, salt and pepper together until thoroughly combined. Pour into sautéed vegetables. Stir lightly. When the sides are set, transfer the skillet to a preheated 350*F oven. Bake 10 to 12 minutes, until the center is cooked through.
Sprinkle finishing salt lightly on the top. Serve hot.