Guest Post: Dad’s Italian Frittata

Here’s a simple, “save-the-day”, “why-is-there-nothing-to-eat”  recipe from Laurel Kellam.  Laurel recently started Playplanit – a wonderful website that is San Francisco’s complete calendar of kids’ activities.  At Playplanit you can find out what kid-friendly activities are going on all over San Francisco and never be stuck at home with kids and no plans.  Where was this site when Ria was a wee-baby and I had no idea where to take her?  Do check it out – it will make your days fun-filled.

Fritattas are a great go-to meal and if you don’t have zucchini use any other vegetable (peppers, cooked potatoes work well) or meat (ham, salami, sausage) or even just leftover knobs of cheese.  For adults, put the kids to bed, gussy this up with crusty bread, salad and some bubbly/white wine (maybe some candles and music?) and call it a “date night” after tucking the little noisemakers in!

Dad’s Italian Fritatta by Laurel Kellam

As a full-time stay-at-home mom & full-time business owner I am often pulled in many directions.  There are some days where I’ve got a plan and the plan works.  And then there are those others days.   What is that Burns quote?  You know the one – something to the effect of mice, men & the best laid plans.   On those days it seems that no matter how organized I think I am, nothing gets done.

Yet, we still have to eat dinner every night.  Which means someone has to cook, and that someone is me.  I open the refrigerator, head to Recipe Puppy and see if I can put something together.

After wasting time online, I pull open the fridge again.  Do i have the necessary ingredients to make an old standby:  Dad’s Italian Fritatta.  Quick, easy, healthy & delicious.  What more can my family ask for?

When similar days come your way here’s how you can cope.

2 Tablespoons extra Virgin olive oil
1 yellow onion, chopped
3 larger zucchini (4 small zucchini), chopped  (substitute other vegetables as you like, broccoli works well)
1 garlic cloves, minced
5 eggs
2 Tablespoons Water
A handful of Parmesan cheese, grated
Salt & Pepper to taste

Over medium heat add your olive oil to a small pan.  After heated, add your yellow onion.  Stir & wait until the onion has started to brown.

As onion is cooking, chop the zucchini.  I typically cut lengthwise down the whole zucchini, turn 90 degrees & cut lengthwise again, so you’ve got 4 long spears.  Then I cut 1/4″ pieces cross-ways.

Add your zucchini & garlic to the pan.

While that cooks, whisk together your eggs, water, Parmesan, salt and pepper.

Once zucchini starts to soften a touch add your egg mixture.  Let the egg start to settle – no stirring.

Turn the broiler on high.

While my meal is cooking, I’ll pick a section of the pan & using a spatula I’ll lift the egg away from the side of the pan.  Then I’ll tip the pan that direction; loose runny egg flows to the sides & gives it a to chance cook.  I’ll do this 2-3 times to allow more runny egg to cook.

Place the pan in the broiler until the top of the eggs are no longer runny.  Remove from the broiler & place a plate on top of the pan. Flip the fritatta over, slide back in the pan with the former top now on the bottom.  This part takes practice –  the first few times I did the flip the fritatta didn’t hold it’s shape — but it tastes just the same as a scramble!  Let that cook for about 3 minutes to make sure the egg is cooked.  Serve from pan or if daring, slide on to a plate for better presentation.

This fritatta is great served with mayo.  Leftovers make an excellent breakfast.  Enjoy!