Breakfast. They say it’s the most important meal of the day. For years this was the meal I skipped the most. With Jeff’s recent diagnosis of the Big “C”, my days have consisted of a barrage of doctors appointments, lab tests, scans and MRIs; all while holding down a full-time job. Phew! Ironically, breakfast is the only meal I have had time for lately. All the experts that tell us to eat a good breakfast to carry you through the day are 100% right.
I’ve been cooking for one in the morning. Jeff and the kids are usually sleeping. I decided to make myself some mini frittatas. They are quick and easy to make and they store well in the refrigerator or freezer. I used some of the red onion, patty pan squash and zucchini that were in my CSA box this week. I also added some greek yogurt to give it a hint of tang. They came out perfect.
Supplies: (Recipe makes 2 mini frittatas)
- 4 eggs
- 1/2 small zucchini, sliced
- 1 patty pan squash, diced
- 1 small red onion, thinly sliced or diced (I had some adorable baby red onions in my box, I sliced them into mini rings)
- 2 heaping tablespoons Greek yogurt
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh rosemary, chopped
- S&P to taste
Spray a skillet with non stick spray and sautee the onion, patty pan and zucchini on medium high until just barely soft. Set aside to cool down a bit.
In a mixing bowl mix the eggs, yogurt, chopped herbs, cheese, salt and pepper until the eggs are pale yellow and have fluffed up a bit.
Add cooled veg to egg mixture and ladle into well greased ramekins or whatever smallish vessel you may have.
Set on a baking sheet and bake at 400F for 35 minutes. A knife will run clear when inserted into the center. They will rise up a bit and be a gorgeous golden brown.
Let cool completely. Run a butter knife along the edge of the frittata to loosen it and invert onto your plate. Garnish with whatever you like. For me it was a piece of toast and a glass of orange juice. Now, I think I am ready to face the day.