Cook the Book – Zucchini and Mushroom Frittata

The chickens have hit their stride and are now gracing us with up to one dozen eggs a day.  This is most welcome as in the heart of winter, one or two eggs a day is common.  A person can only take this ratio so long before they begin to question, “Why exactly:  do we have chickens/am I buying organic feed/am I trudging through knee deep snow to replenish frozen water?”  Just about the time I begin to seriously consider sending a few older hens to the stew pot, the producers of the gang redeem the whole and they return to the safe zone in my mind.

As the girls can’t sell as many eggs as the hens produce right now, eggs are for dinner more frequently.  This frittata recipe is one I use on the boat all the time for breakfast.  On shore, we have it for dinner with a simply dressed green salad.  I switch up the cheese and the veggies all the time.

Zucchini and Mushroom Frittata

2 tablespoons extra virgin olive oil
1 medium zucchini, thinly sliced
8 medium mushrooms, thinly sliced
1 medium green pepper, seeded and thinly sliced
2 garlic cloves, minced
1 tablespoon basil, minced
1 tablespoon thyme, minced
1/2 teaspoon Dijon mustard
8 eggs
1/2 cup grated Parmesan
1 tablespoon extra virgin olive oil

Preheat oven to 350°.  Heat a 9 or 10-inch cast-iron skillet over medium heat and add the olive oil. Cook the veggies and garlic until soft. Whisk the rest of the ingredients in a bowl and pour the mixture over the veggies. Bake until the frittata has puffed up, around 30 to 40 minutes.

Serves 4 to 6 generously


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