I've been super busy lately with work and trying to pull together a destination wedding. I want to keep Max and I on track, so I have to come up with simple meals that I can prepare quickly when I get home from work. On your busy nights, have brunch for dinner with this yummy frittata.
INGREDIENTS
1 tablespoon extra virgin olive oil
1 lb. zucchini, chopped*
1/2 onion, diced
2 tablespoons curry powder
2 teaspoons sea salt, divided
12 eggs*
1/2 teaspoon black pepper
1/4 cup smoked salmon torn into small pieces
4 oz. mixed greens
DIRECTIONS
Heat olive oil over medium heat in a large skillet and add zucchini, onion, curry powder and 1 teaspoon salt. Cook, stirring occasionally, until zucchini is tender, approximately 10 minutes.
Meanwhile, crack eggs into a large bowl and whisk together with remaining teaspoon of salt and pepper.
When zucchini is cooked, spread evenly over the bottom of the skillet.
Pour eggs over the top and cook until the bottom is set.*
Place the skillet* under the broiler* until the top is cooked and golden brown.
Cut the frittata into quarters, top with mixed greens, and a few small pieces of smoked salmon. Drizzle with a good-quality extra-virgin olive oil and sprinkle with sea salt.
P.s. Check out my new skillet. My wonderful, soon-to-be mother-in-law scored us some previously-loved All-Clad pans on eBay.
NOTES*
I used 2 fairly large zucchini. Because squash are often crooked, I cut off the ends and then stand the zucchini on end to slice it in half. This technique is not foolproof, but it helps to get even cuts. For a large zucchini I will cut each half again, lengthwise into halves or thirds before chopping crosswise into smaller pieces.
You can remove some of the yolks or use an egg substitute if you prefer.
You can tell if the bottom is set when the sides of the frittata can be pulled away from the edge of the skillet with a spatula.
If your skillet has a plastic handle, cover it in tin foil before placing under the broiler.
In some ovens the broiler is in the drawer below the oven and in some the broiler is on the top of the oven.
1/2 onion, diced
2 tablespoons curry powder
2 teaspoons sea salt, divided
12 eggs*
1/2 teaspoon black pepper
1/4 cup smoked salmon torn into small pieces
4 oz. mixed greens
DIRECTIONS
Heat olive oil over medium heat in a large skillet and add zucchini, onion, curry powder and 1 teaspoon salt. Cook, stirring occasionally, until zucchini is tender, approximately 10 minutes.
P.s. Check out my new skillet. My wonderful, soon-to-be mother-in-law scored us some previously-loved All-Clad pans on eBay.
NOTES*
I used 2 fairly large zucchini. Because squash are often crooked, I cut off the ends and then stand the zucchini on end to slice it in half. This technique is not foolproof, but it helps to get even cuts. For a large zucchini I will cut each half again, lengthwise into halves or thirds before chopping crosswise into smaller pieces.
You can remove some of the yolks or use an egg substitute if you prefer.
You can tell if the bottom is set when the sides of the frittata can be pulled away from the edge of the skillet with a spatula.
In some ovens the broiler is in the drawer below the oven and in some the broiler is on the top of the oven.
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