Wednesday, July 14, 2010

Mad Skill(et)s

First off, I want to apologize that my posts have been so few and far between lately. I always think of myself as being busy, but then I get really busy, and the rest of the time looks like a vacation in retrospect.
When things get like this, it's easy to fall into the bad habit of ordering take-out for dinner every night, for ease and convenience- it can quickly add up to be expensive and unhealthy (if I'm already ordering a burger, why not get the onion rings, too, right?)
Instead, I'm trying to create a few make-ahead meals that are not only cheap and delicious, but will keep in the fridge for quick eats while the craziness blows over. One such creation is this light zucchini frittata, made from ingredients you probably already have in your fridge (if not, feel free to sub in whatever IS in there about to go bad- this would be deelish with asparagus, leeks, broccoli, spinach, tomatoes, potatoes... you name it).
And it gave me the opportunity to use my beloved cast-iron skillet- a kitchen item that goes from the stove to the oven (to the campfire pit) with ease, and which, if you treat it right, will last you your whole life (if you don't have one of these heavy suckers already, I recommend this one because it's cheap and it's great).
You can slice it and eat it with a salad for dinner (like a crustless quiche) or put it on a toasted roll with melted cheese for a new take on the classic egg-and-cheese sammie. And, best of all, it's like the onion rings come built in. Eggscellent. (Will I ever tire of egg-related puns? I think not.)

You will need:
1 large white onion, sliced thinly
2 medium zucchinis, sliced thinly
6-8 eggs (depending on the size of your skillet)
6 tablespoons grated Parmesan cheese
4 tablespoons butter or olive oil (I use a combo of the two)
chopped parsley and basil
salt and pepper

 What you do:
Step 1: Into a normal frying pan over medium heat, put one tablespoon butter or olive oil and the onions. Saute until transluscent.







Step 2: Add the zucchini and stir occasionally until cooked through and lightly browned.






Step 3: Meanwhile, beat the eggs in a medium bowl. Season with salt and pepper.





Step 4: Add the sauteed veggies to the egg mixture, and 5 tablespoons of the cheese. Stir to combine.




Step 5: Put your cast-iron skillet over medium-low heat, and add two tablespoons of oil or butter, and coat the bottom. Pour the egg/veggie mixture to the skillet, sprinkle with herbs and remaining cheese, and cook (no stirring!) until the sides and bottom are firm, but top center is still wobbly (about 10-20 minutes).



Step 6: Transfer the the skillet to a hot broiler, and cook until the top center is set, and cheese is melted.





 Step 7: Slice, eat, and forget your worries for a minute.

6 comments:

Christine said...

Fritatas are like a garbage disposal for the produce drawer...I haven't tried a veg that hasn't worked. Farm fresh green beans? Yup. Overripe tomatoes? Yup (okay, officially a fruit, but still yummy). Peppers? Yup. I'll def try the zucchini variety - sounds delish!

Natalie | The Bobby Pin said...

Hmm, I have a red onion and some peppers and spinach that need to become something! I bet this would work!

Lily said...

Yes, yes, and yes.
Do the following:
1. Chop up all those items to make frittata.
2. Maybe add some feta cheese.
3. Call me and invite me over for lunch.

down comforter said...

That looks delicious!I want to try this today after work, it looks easy and so tasty

Pablo said...

Clicked here from John's website. I bought a cast iron skillet from Amazon because of this recipe.

skatebettyT said...

I'm late to this posting, and your blog, but you got bookmarked into my favorites today. This recipe sounds perfect for me and my guy because we love any recipe that lets you have this much freedom with the ingredients. Thanks!!