Thursday, July 30, 2009

Frittata is so hot- ah...

When we are in the mood for eggs, we usually go with over easy ones, where the yolk is still dip-able. But we feel there is no point to making this kind of egg when you have no bread/toast- you know? So, when we want something quick and easy, like eggs, and we have no bread in the house we sometimes make an omelet (or frittata.) These are great because they are tasty both hot and cold, you can use up excess vegetables in them, and you can put a slice between pieces of bread for a quick and filling sandwich.

This one was made by sauteing onions, garlic, and zucchini in olive oil until soft. Whisk eggs (we used 6 eggs for this one) in a bowl with salt and fresh ground pepper, then pour the eggs over the vegetables. Let the eggs cook and firm up around the vegetables (we put a cover on the pan to speed up cooking and make sure the top got cooked as well), then turn the pan over onto a big plate. We sprinkled pignoli nuts on top (since we love them so much, haha).

How do you cook your eggs?

P.S. I call sunny-side up and over-easy eggs "zuppa zuppa" while Chris calls them "dippy eggs." Do you have a funny name for them?

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