18 minutes ago
Wednesday, July 14, 2010
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 2: Add the zucchini and stir occasionally until cooked through and lightly browned.