Summer break is upon us and someone is always hungry or constantly opening the refrigerator, looking for a snack. My plan over the summer to keep the hunger pangs at bay and to keep the snacks relatively healthy, is to regularly have a frittata handy. The variations are endless and with bounty of summer vegetables, I am sure we will come up with many new concoctions. Frittatas are also a good vehicle for various odds and ends and cooked leftovers. In fact, in Italy, occasionally before serving lunch or dinner, a small amount of the meal is purposely set aside for a frittata the next day. Leftover frittatas also make the best school lunch/summer camp sandwiches.
Here are some combinations I am considering – please share your ideas and favorite combinations with us as well in the comments section. Kids will enjoy coming up with their own special combinations/masterpieces. Have the kiddos come up with a creative name for their frittata, and perhaps if they are keeping a summer journal, they can write the recipe in it.
Think vegetables, cheese, herbs and perhaps some kind of meat and put together ingredients in any combination that sounds good. It’s tough to go wrong.
- Asparagus, red onions and feta cheese
- Potato and bacon
- Caramelized onions and parmesan cheese
- Mushrooms, broccoli and asiago cheese
- Kale and/or chard with garlic and onion
- Onions, peppers and crumbled sausage
- Ricotta with roasted vegetables and herbs
If you feel so inclined the kiddos (and everyone else) always enjoy hash brown potatoes with their eggs. Breakfast for dinner anyone?
- 1 small zucchini
- 1/2 small purple onion, thinly sliced
- 3 tablespoons butter
- Kosher salt and freshly cracked black pepper
- 10 eggs, well beaten with 2 tablespoons water (can be done with hand mixer or in blender)
- 4 ounces goat cheese
- Preheat the oven to 400 degrees F.
- Slice the zucchini lengthwise in half and cut each half into very thin half moon shapes.
- Melt the butter in a large (preferably nonstick) skillet over medium-high heat.
- Saute the onion and then add the zucchini. Season with salt and pepper, to taste, and cook just until slightly tender, about 3 to 4 minutes.
- Spread the onion and zucchini evenly over the bottom of the pan and top with the beaten eggs.
- Season with salt and pepper, to taste, and allow it to cook until just starting to set at edges.
- Crumble the goat cheese evenly over the top, and put it in the oven until golden on top, about 3 to 5 minutes.
- Slightly cool the frittata in the pan before slicing.
- Serve it from the pan or invert it onto a plate, then slice and serve.