It’s as simple as scrambling eggs, cutting up veggies, and adding seasoning. My mom used to make this all the time when I lived at home. The smell of peppers and onions would fill the air as I barreled through the door, ravenous after expending most of my day’s energy at track, soccer, and/or dance practice. This Italian style dish is one of my favorite home-cooked meals, but I never took the time to try to recreate the deliciousness for most of my college career. It wasn’t until recently that I discovered how simple, affordable, and time-savvy this recipe really is. My mom typically served it as dinner, but is just as good between ciabata bread for lunch, and of course, as a protein-rich start to your day. It’s got the lightly crisped browness of a omelet and the fluffiness of a quiche, and it’s just as good cold as it is hot. Here goes.
Ingredients for Mama’s Zucchini Frittata:
- Whip up about 8 eggs
- Onion slided in rings
- Orange and red Bell peppers sliced length ways
- Zucchini sliced in coins
- Salt and pepper
Heat the pan with olive oil and sauté the onions until they’re very brown with a just a dash of salt and pepper. Then, throw in the peppers, and when the peppers are soft, add the zucchini as a top layer. Continue to gently sauté all the ingredients. Once the zucchini is tender (but not over-cooked!), pat it all down, so it creates a flat pie-like layers. Then, pour the well-beaten eggs into the pan, completely covering the arranged layers of veggies, and let it sit. I repeat, do not stir! Then, lightly salt and pepper the ingredients, and cover it up with a lid.
When the eggs are completely puffed up (should take about ten minutes), slide it onto a big plate and flip it over on the other side onto the pan. Since the eggs are already cooked, the flip maneuver is just to brown the other side for a couple minutes. And that’s all there is! Put it on a plate, and serve in slices, like a pie.
About the Guest Blogger: Alicia Hesse
I’m a senior with SMAD major with a minor in Italian and British Communications, graduating in December 2012. I am a staff writer for The Breeze, in addition to having a health column for a year, and a member of the Society of Professional Journalists. I am a group fitness instructor at JMU, teaching boxing, cycle, body sculpt, and yoga, etc. Being an athlete my whole life, and now a coach, I’ve spent a lot of time studying and practicing nutrition and exercise. From a young age I learned this: it feels good to eat well. It’s a pretty simple equation.