Eggs to the rescue!
We love fancy meals that require hours spent in the kitchen, the use of exotic spices, impressive culinary techniques and layer upon layer of textures. We also love unicorns, calorie-less chocolate cake and never-ending supplies of wine. But sometimes, all we get is real life.
But real life is good, or as good as you make it. Sure, hectic weekdays can have you serving cold cereal for supper, and that’s just fine! It’s also fine however to have some super quick meal ideas at the ready. Whether it’s our personal favourite of spaghetti with olive oil and mizithra (think grated parmesan, but different…and Greek), or a quick soup of hilopites, it always makes us feel more put together when dinner doesn’t come out of a colourful box…four nights in a row. Eggs are a great way to make supper happen in a hurry, and their versatility really helps you think outside of the box.
We like to think of the frittata as the lazy cousin of the omelette; there is no flipping, no nudging of egg with a spatula to ensure that you don’t end up with a raw and runny middle. No, a frittata is simply baked in the oven, occasionally, (but not here), after a brief stint in the frying pan. With the inclusion of fresh veggies and some feta, served perhaps with a slice of bread, you’ve got a well-balanced meal that will give you enough time to get back to dreaming about unicorns.
You will notice that there is less salt used in this recipe than there is pepper; this is a bit unusual for most recipes but is due to the fact that the feta itself can be salty. Taste the feta you will be using; if you find that it is not salty, increase the added salt to 1/2 teaspoon.
Zucchini and cherry tomato frittata
- 8 inch round baking pan
- 1 tbsp olive oil
- 1 cup zucchini, cubed
- 1 cup cherry tomatoes
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh basil
- cooking spray, to spray bottom of pan
- 6 eggs
- 1/4 cup milk
- 1/4 cup crumbled feta
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 350 degrees Fahrenheit, setting your rack on middle position.
- Heat the olive oil in a frying pan set over medium heat and add in the zucchini, tomatoes, chives and basil. Cook until the vegetables soften and just start to brown, about 7 – 10 minutes.
- Spray the bottom of a round baking dish (approximately 8 inches in diameter) with cooking spray and place the vegetables into the baking dish. Spread them so that they are evenly dispersed in the baking dish.
- In a small mixing bowl beat the eggs. Add the milk, feta, salt and pepper and mix well.
- Pour the egg mixture into the baking dish, over the vegetables.
- Place in the preheated oven, on the middle rack, and bake for 15 – 20 minutes, until the eggs are set.
- Remove from the oven and serve.