June 9, 2010
Going away is great. Catching up after going away, not so great. Catching up after going away while you feel sick and have no voice. The pits.
I needed a quick dinner last night, and you know what that means in my house: EGGS. My go to ingredient for saving us from takeout when there’s nothing in the house, bulking up light meals, making salads more satisfying, dressing up pizza, and packing a picnic.
This time, a frittata with zucchini, mint and ricotta cheese. Perfect flavors for the transition between spring and summer (is it cool and springy where you are, too?). All ready in 30 minutes.
This frittata (really, any frittata) is as easy as making an omelette. You start it on the stove top and then throw it in the oven. It practically cooks itself. And look how pretty all close up.
The Hungry Papa mentioned that this would also be tasty if you substitute tarragon for mint (giving it a French feel, as opposed to a Roman one). I say that you can substitute any fresh herb(s) you have on hand. Chives, oregano, dill, parsley—it would all work great.
And, no matter what herb(s) you use, this frittata—like all eggs, in my opinion—is super versatile. You can serve it for breakfast, brunch, lunch or dinner. It’s even great for entertaining.
Zucchini, Mint & Ricotta Frittata
(can be served to kids 12+ mos)*
8 large eggs
1/4 c milk
2 Tbsp grated pecorino (you can substitute parmesan)
salt and pepper
1 very large or 1 1/2 medium zucchini, halved lengthwise and thinly sliced
1 Tbsp chopped fresh mint
1 Tbsp olive oil
8 tsp ricotta cheese
1. Preheat oven to 400 degrees. Whisk together eggs, milk, pecorino, salt and pepper. Stir in zucchini and mint.
2. Heat oil in an oven save 9″ skillet over medium heat. Add egg & zucchini mixture. Dollop teaspoons of ricotta cheese all around. Cook until the eggs set, about 5 minutes, before transferring to the oven. Heat until cooked through, about 15-18 minutes.
*Note: Some still suggest holding off on egg whites (and hence an egg dish like this one) until 12+ mos. My Hungry Baby has been eating eggs since he was 7 months old. If you’re comfortable taking a liberal approach to food introductions and your child has no personal or family history of food allergies, you might consider serving this to children as young as 6 months. Just be sure to puree or mash into an age appropriate consistency.