The ingredients in this recipe, as with most everything else I cook can easily be subbed out and altered to suit your tastes and what you have available. This recipe is for 1 person, but you can increase the amount of eggs and vegetables for a larger number of servings..... just know that once you start adding more eggs you may need to alter your cooking method a bit (for example flipping it or baking it at the end to set the top), and if you're not confident in what you need to do, I will refer you to the wonderful world of the internet where that information is readily available. This New York Times article has some very clear instructions, but there are also videos and other articles/recipes galore out there.
Yield: 1 serving
- 1 small Zucchini
- 1 small leek, bulb only
- olive oil
- 2 eggs
- salt & freshly ground pepper to taste
- block of good Parmesan cheese
- Slice the zucchini lengthwise with a vegetable peeler to make thin ribbons. Thinly slice the leek. Note: I used about 1 C worth, but the amount of vegetables can vary depending on how much you want... it won't screw up the recipe to use less or more.
- Lightly beat eggs & salt together in a small bowl and set aside.
- Preheat a small, non-stick skillet over medium heat and pour in just enough olive oil to coat the bottom of the pan.
- Add the vegetables to the pan and sauté until softened, stirring frequently.
- Make sure the vegetables are evenly distributed in the pan, then pour the egg over them.
- As the sides begin to set, pull small sections away from the pan using a rubber spatula and tilt the pan so the egg runs underneath.
- Repeat this process, varying where you are letting the egg run under, until it is almost set and the egg is not easily running towards the sides.
- Cover the pan and allow to sit in order for the top to set. Check for doneness frequently.
- Once the frittata is completely set, slide it onto a plate and top with freshly ground black pepper and grated Parmesan cheese to taste.
- Eat it!
Vinaigrettes are another really easy thing to prepare and to alter based on your tastes and what you have on hand. I generally start with a 2:1 ratio of oil:vinegar (note: for a more potent vinegar you may need to increase the amount of oil), then add ingredients from there. You can switch out types of vinegar, add prepared mustard (use a good one, please!), honey, and any variety of spices. Just add any salt or sweeteners at the end and taste as you go to avoid over doing it. I love making vinaigrettes with tomatoes when they are in season—usually they are sweet enough to avoid adding sugar or honey—and it's another way to enjoy the tomatoes rather than just slicing them and throwing them in the salad.
Toasted Garlic-Tomato Vinaigrette
Yield: about 2 C
- 2 cloves garlic, minced
- 1 tsp brown mustard seeds
- 4 T olive oil, divided
- 2 T red wine vinegar
- 1 medium tomato
- salt to taste
- Preheat a small, sauté pan over medium heat and add 1 T of olive oil.
- Add garlic and mustard seed and sauté just until the garlic begins to brown, stirring constantly. Remove from heat and transfer to a small bowl to cool.
- While garlic and mustard cools, coarsely chop the tomato.
- Combine all ingredients except the salt in a food processor and pulse until well combined and the tomato is puréed.
- Add salt to taste and transfer to a jar for serving and storage.
Wondering what Meatless Monday is all about? There's more info here.