There is something about Sunday mornings that begs for cooking a breakfast item. Weekdays mornings are a blur. In fact, I am out of the house and usually at the office before anyone else in my family is eating breakfast. Saturdays are a lost cause. Either we have an activity or I am out buying up a week’s worth of groceries. Sundays, however, are made for cooking breakfast.

Pancakes and waffles are good, but nothing beats eggs. Omelettes, breakfast burritos, or Eggs Benedict: it’s all good. With the “Low Carb for Lent” campaign in the household, I decided to make a frittata. When I mentioned this to a co-worker, she said, “I don’t know what it is but it sounds a little girly!”.

Not girly at all, I assure you. It is very much like a quiche…..um…real men eat quiche. Not girly. As I was saying, it is like a quiche, but without the crust. Think of an egg and cheese pie with whatever vegetables you want to throw in.

This go around, it was onions, red peppers, mushrooms and zucchini. You could very easily put in spinach, squash, jalapeno, kale, etc… You get the drift. So easy, and so satisfying.

How can you not love anything with melted mozzarella cheese on it?!?!?

A relative small list of ingredients. A bit of chopping to do.

Crack a dozen eggs into a bowl. Egg beaters works just as well.

Whisk the eggs with the ricotta.

Saute the peppers and onions. Don’t rush this. You want the onions to have time and heat to cook well and just starting to become translucent.

Throw in the rest, a little wine and some spice.

It all comes together. You may be tempted to just mix this in the baking dish. By doing it in a bowl, the vegetables separate and get coated on all sides by the eggs. If you don’t do this, you will likely end up with clumps of vegetables.

Cover with mozzarella and a little parmesan.

Frittata with Vegetables

Ingredients:

  • 1 cup Ricotta Cheese
  • 8 oz. Mozzarella Cheese, sliced
  • 12 large eggs
  • 3 tbsp. Olive oil, divided
  • 2 cups mushrooms, sliced
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 zucchini, thinly sliced
  • ¼ cup dry white wine
  • ¼ cup grated parmesan Cheese
  • Salt and pepper, to taste

Directions:

Preheat oven to 400 degrees F.

Grease a 13″ x 9″ pan with 1 Tbsp. olive oil. In large frying pan, heat 2 Tbsp. Olive oil over medium heat. Add onion and red pepper and cook for 5 minutes until onions are soft and slightly browned. Add zucchini, mushrooms and wine and saute until zucchini is soft and wine has evaporated. Add salt and pepper.

Whisk eggs, add ricotta, and whisk together until smooth. Stir in vegetables.

Pour frittata into pan. Top with sliced mozzarella and sprinkle with parmesan. Bake for 20 minutes, or until set. Serve immediately.

Source: http://www.sorrentocheese.com/recipes/recipe.php?application=1000005&id=10055&name=Frittata+with+Vegetables

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