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Tuesday, May 3, 2011

Zucchini Tomato Frittata

I betcha you haven't thought about freezing eggs before.  They're so easy, why bother...right?  Because they do expire, and they do run out, and if you want something more than plain ol' fried, you need to have other stuff on hand. 

In other words, it saves a trip to the grocery store on those days when you decide to get dressed at 9am and don't have a chance to do it until noon (that was my first day home alone with two kids under 2, about a week after the birth of Boy-o #2) or during weeks where you try for 3 days straight to put more toilet paper in the downstairs bathroom and just can't manage to do it (that was last week).  If you don't have days and weeks like this, congratulations, here's your trophy, now scram.

A frittata is started on the stovetop and finished in the oven.  I do it under the broiler as my pans are broiler-proof.  If yours aren't because they're non-stick pans, you can bake the frittata at 400F for about 10 minutes to finish it.  If only the handle is not broiler-proof, you can wrap the plastic handle in foil and still put it under the broiler.

Zucchini Tomato Frittata
Makes 4 servings

4 eggs
3 tbsp milk
3 tbsp shredded cheddar cheese
1 tsp marjoram
pepper to taste
3/4 cup diced zucchini (about 1/2 medium zucchini)
1/2 cup cherry tomatoes, quartered
1/4 cup onion, chopped
1/4 cup cooked black beans
Nonstick cooking spray

Whisk eggs, milk, cheese, marjoram and pepper together.  Combine vegetables.  To make a freezer kit, freeze the egg mixture in a ziptop bag or tupperware.  Freeze vegetables in a ziptop bag.  Put both bags in a larger bag and label with cooking instructions.  This recipe can also be fridged at this point for same-day or next-day cooking.

To cook, thaw thoroughly.  Spray a 10" skillet, including sides, with nonstick spray.  Add vegetables and cook over medium-high heat until soft and slightly browned, about 5-7 minutes.  Add egg mixture, distributing evenly around pan.  Lower heat to medium-low.  Cover and cook about 7 minutes, until edges begin to firm. 

Move frittata to oven (either until broiler or to preheated 400F oven).  Cook 2-3 minutes under broiler, or about 10 minutes at 400F, until top is just set.  Remove from oven and let stand 5 minutes before serving.

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