Wednesday, April 7, 2010
The Spring Garden Fritatta was our choice this week for "kid's night." It was fun for Greysen to help with and it looked so delicious and colorful. We don't have the special fritatta pan so it became Spring Garden Scramble for us. We could have cut the recipe in half and made it in omelette form. This was fantastic!
Spring Garden Fritatta
6 eggs, beaten
1 Tbs. lemon zest
1/2 cup grated Parmigiano-Reggiano cheese
1/3 lb. fontina cheese, cut into 1/4-inch cubes
2 Tbs. finely chopped fresh flat-leaf parsley
3 Tbs. finely chopped fresh chives
1 1/2 tsp. kosher salt, plus more, to taste
1/4 tsp. freshly ground pepper, plus more, to taste
7 tsp. olive oil
3/4 cup diced yellow onion
1 Tbs. minced garlic
1 1/2 lb. zucchini, cut lengthwise into ribbons 1/8 inch thick (I did bite-size chunks to be kid-friendly)
1 cup peas
In a bowl, whisk together the eggs, lemon zest, Parmigiano-Reggiano, fontina, parsley, 2 Tbs. of the chives, the 1 1/2 tsp. salt and the 1/4 tsp. pepper; set aside. In the deep half of a frittata pan over medium heat, warm 2 tsp. of the olive oil. Add the onion and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook for 1 minute. Transfer the onion mixture to a small bowl. In the deep half of the frittata pan over medium-high heat, warm 2 tsp. of the olive oil. Add half of the zucchini and season with salt and pepper. Cook, stirring occasionally, until lightly browned and just tender, 6 to 7 minutes. Transfer to a separate bowl. Warm 2 tsp. of the olive oil in the pan and cook the remaining zucchini, stirring in the peas during the last minute of cooking. Return all the zucchini to the pan and add the onion mixture. Reduce the heat to medium and stir in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the eggs are almost set, 7 to 8 minutes. Meanwhile, in the shallow half of the frittata pan over medium-low heat, warm the remaining 1 tsp. olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, about 7 minutes. Invert the frittata onto a plate and let stand for 5 minutes. Garnish with the remaining 1 Tbs. chives and serve. Serves 8.
* Recipe from Williams Sonoma.