Once again our prolific hen Dixie is laying an egg every day. As a result, I am scrambling (pun intended!) to come up with more ways to use up eggs. Should any of you ever decide to keep chickens, take it from me that one hen lays more than enough eggs for two people, especially if you do not usually eat eggs every day!
The quick and easy frittata recipe below is based on one from the Food & Wine website, with a few minor changes. It does require some time in the oven, but you could cook it early or late in the day, cool and refrigerate the slices, and reheat when needed in the microwave (frittatas reheat wonderfully). Of course this dish would be excellent for breakfast or brunch as well. Whether you need to use up excess eggs or are just looking for a fast and tasty meal, this recipe will come in handy.
Mushroom-Zucchini Ricotta Frittata
8 eggs
1 C. ricotta cheese
1/2 C. shredded cheese*
salt and pepper to taste
3 T. olive oil
8 oz. sliced mushrooms
2 small zucchinis, halved and sliced
1 shallot, minced
Preheat the oven to 375 degrees. Beat together the eggs, ricotta, and half of the cheese. Season to taste (I used 1/2 tsp. salt and no pepper). Set aside.
Heat the oil over medium heat in a 12-inch ovenproof skillet. Add the mushroom and zucchini slices and sauté until they start to soften. Add the shallot and cook a few more minutes until the shallot is soft.
Stir in the egg mixture and cook until the eggs begin to set, scraping back the sides so that uncooked egg can run underneath and cook as well. Transfer the skillet to the oven and bake at 375 degrees for 8 minutes. Top with the remaining cheese and bake for 4-6 minutes, longer until the cheese is melted and the frittata is set. Cool slightly before slicing and serving. Serves 4.
*The original recipe calls for Parmesan cheese, but I used my favorite cheddar-mozzarella blend.
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| Dixie and my horse Nick are best buddies! |
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