Friday, February 27, 2009


Another one of my all-time favorite "go-to" dinners: the frittata.

This one has zucchini, mushrooms, onions, basil, and topped with muenster cheese. Served with mixed greens dressed with balsamic vinaigrette and crackers with herbed goat cheese.

Saute your veggies on stovetop in skillet
Add mixture of eggs, water, salt, pepper, and herbs
Cook for a couple minutes
Top with any kind of cheese
Throw in oven and cook until fluffy and golden brown
Delicious when served with red wine.
I love this dish because it works with every season and every ethnic background. Example: Springtime? Add peas and asparagus. Greek? Put in kalamata olives and feta cheese. Fall or winter? Potatoes make it hearty. Italian? How about tomatoes, basil, and fresh mozz? The possibilities are endless.

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