5 Ingredients in Search of a Meal

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eHow Food Blog

Yesterday was one of those crazy days spent running errands with my two young boys. By the time we got home, all I wanted to do was relax for a few before dinner. One problem – I’d forgotten to defrost my pre-planned meal.

Hoping for an easy substitute, I scanned my sparse fridge and found my dinner inspiration in the form of six lovely (and somewhat lonely) eggs. A little more investigating and I was able to locate a small zucchini, onions and some feta cheese. Perfect. Eggs have saved me many times before and it became clear that a frittata was the way to go.

Frittatas are incredibly simple to make and are great served warm or at room temperature. The secret to getting my frittata on the table in 15 minutes is slicing the veggies super thin. I usually use a mandolin slicer, but if you don’t have one, a really sharp knife can achieve the same paper-thin effect.

Zucchini, Onion and Feta Frittata

Serves 4

Ingredients:

3 tbsp. olive oil

1 small onion, sliced paper-thin

1 small zucchini, cut in half lengthwise and sliced paper-thin

1/3 cup feta cheese

6 large eggs, beaten

salt and pepper to taste (optional)

Instructions:

  1. Preheat broiler and place oven rack about 6-8 inches from the flame.
  2. Heat 2 tbsp. olive oil in a 10-inch frying pan over medium heat. Add in zucchini and onions and cook until they just begin to soften, about 4 minutes.
  3. Season the vegetables with salt and pepper, if needed.
  4. Pour eggs over the vegetables in the frying pan and cook for 1-2 minutes, until the edges being to set. Using a rubber spatula or wooden spoon, start moving the cooked eggs to the middle and the uncooked eggs toward the outer edge of the pan.
  5. Sprinkle with feta cheese and place pan under the broiler for 1 minutes or until the eggs no longer look runny.
  6. Remove pan from the broiler using oven mitts, as it will be extremely hot. Let frittata cool in the pan for 5 minutes.
  7. Loosen edges with a spatula and invert frittata onto a serving place. Slice and serve.

Christina Stanley-Salerno is a food writer, recipe developer, mother of two, and founder of Take Back Your Table.

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