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It’s not a girly dish…..really!

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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Categories: Baking, Breakfast, Cheese, Eggs, Italian, kosher, Low Carb, Lunch, Main Dish, Recipes, Vegetable, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

41 Comments on “It’s not a girly dish…..really!”

  1. March 18, 2012 at 10:26 am #

    You are correct, this is not a girly dish. Great combinations to start off a day.

    Like

  2. YogaKat
    March 18, 2012 at 11:02 am #

    Pat, this is a lovely dish. I have always wanted to try making a frittata and I am vegetarian so this is perfect. Any suggestions on what you can serve this with and at what time of day? I am thinking a nice simple salad for lunch or dinner – nice glass of wine. I hope you don’t mind, I am going to reblog it, its too delicious not to share.

    Kat.

    Like

    • March 18, 2012 at 2:39 pm #

      The beauty of this dish is it works for breakfast, lunch or dinner. I’ve made it for all three.

      Like

  3. Eggkins
    March 18, 2012 at 11:03 am #

    You might like to try this hollandaise sauce – http://t.co/rQoYSyjJ

    Like

  4. YogaKat
    March 18, 2012 at 11:18 am #

    Reblogged this on YogaKat's Weblog and commented:
    This delicious recipe comes to you from the blog of ‘The Ranting Chef’ who credits his source as: http://www.sorrentocheese.com/recipes/recipe.php?application=1000005&id=10055&name=Frittata+with+Vegetables
    It was just too yummy to not share…enjoy

    Like

  5. March 18, 2012 at 11:41 am #

    well played, Ranting Chef:-) The ricotta and wine are brilliant additions. You have a lucky household this Sun a.m.

    Like

  6. March 18, 2012 at 12:13 pm #

    sounds so decadent and yummy! I am making a frittata today from leftover Spaghetti cacio e pepe and piselli alla Romana…always a great idea

    Like

  7. March 18, 2012 at 12:14 pm #

    This looks delicious…:)

    Like

  8. March 18, 2012 at 12:39 pm #

    Not girly at all…maybe womanly..no very macho. Yummy.

    Like

  9. March 18, 2012 at 1:16 pm #

    Another fritatta fan! Your version looks yummy!

    Like

  10. March 18, 2012 at 3:32 pm #

    I am a huge fritatta fan! Hakuna Frittata! I have to try this now.

    Like

  11. March 18, 2012 at 3:42 pm #

    OH, that sounds good! 😀 Unleavened, too 😉

    Like

  12. March 18, 2012 at 4:30 pm #

    Hi, I nominate you for the VERSATILE BLOGGER AWARD! Check out my blog for ‘the rules’ if you want to accept it. Bye

    Like

  13. March 18, 2012 at 6:01 pm #

    We love to make frittatas for a weeknight meal. I haven’t seen it in a pan. We make a zucchini mozzarella one right on the stovetop. Looking forward to reading more if your posts.

    Like

  14. March 18, 2012 at 6:58 pm #

    Just did it! Nothing to it. Came in from the golf course, my lady didn’t feel like cooking so I did it….she loved it. Hope I haven’t developed something here. LOL

    Like

  15. March 18, 2012 at 7:01 pm #

    Eggs? Cheese? PIE you say?
    Count me in!

    Like

  16. March 18, 2012 at 7:31 pm #

    This looks really yummy. I think im going to tey something like this, but put them in muffin formd to make easy to -go servings. Thanks for the idea!

    Like

  17. March 18, 2012 at 11:17 pm #

    Yum! Eggs are my favorite breakfast food, but I only ever have time to enjoy them on the weekends. But now I’m thinking I could whip up a frittata like this on Sunday and then enjoy it all week….mmm….:)

    Like

  18. March 19, 2012 at 12:54 am #

    Nothing beats a good frittata – except maybe eggs Benedict. I ate eggs Benedict this morning.

    Like

  19. March 19, 2012 at 5:43 am #

    My stomach just made sounds! Lol!

    Like

  20. March 19, 2012 at 7:24 am #

    O M G – that looks absolutely amazing!!!!

    Like

  21. March 19, 2012 at 2:39 pm #

    Nothing remotely girly about this amazing dish! Looks fantastic and I love the cheese topping 🙂

    Like

  22. March 19, 2012 at 2:55 pm #

    Looks tasty! Reminds me of my the single most flexible recipe there is:
    http://fedupfood.com/2012/03/10/omelets-a-tasty-way-to-clean-out-the-fridge/

    Great post, thanks for sharing. But I would have to add some heat…maybe some red pepper or chipotle or something.

    Like

  23. March 20, 2012 at 4:20 pm #

    Wow……this is superb! It’s eggs-tra-special! I can’t wait to try this recipe.
    I love all your ingredients, but can see that it could adapt to “what we have on hand ingredients” too. Thanks for a great post. And thanks for the visit to my blog!

    Like

  24. March 20, 2012 at 9:49 pm #

    Eggs plus cheese equals you’d have to be non-human entirely not to like it unless you’re seriously allergic. Just sayin’.

    Like

  25. March 20, 2012 at 11:48 pm #

    It is funny what you wrote about how Sundays are the breakfast making day…I wrote a post in the same regards of how Sunday is always the day to make breakfast…except I made Waffles!! My Sunday delight wasn’t as healthy 🙂 but still yummy!

    Like

  26. kendrarmcphee
    March 23, 2012 at 10:35 pm #

    Thanks for visiting my blog! I love this post. I was actually thinking of making a quiche for brunch tomorrow. It’s a household favorite 🙂

    Like

  27. March 24, 2012 at 1:38 pm #

    This looks amazing. I’d love to try to make this. I’ve always been interested in making a frittata but never had found a recipe that I liked. I love this and I can’t wait to try to make your creation!

    Like

  28. March 29, 2012 at 2:14 pm #

    Of course I immediately go to the Brunch posts. I love brunch…the most decadent meal of the week for me!! This looks delish

    Like

  29. April 15, 2012 at 10:50 am #

    Ooh your frittata looks devine! Good tip about mixing all the beg in the bowl with the eggs so it gets coated on all sides – will remember that the next time I make one!

    Like

  30. beachlovingcalifornian
    April 19, 2012 at 7:36 am #

    This recipe looks delicious as does many others on your blog! Thanks for stopping by my blog – as I’m sure you can tell I am just beginning this adventure in the food creation and blogging and looking forward to it!

    Like

  31. This Is My Magazine.
    April 20, 2012 at 8:29 am #

    Just like my dad used to make, only better (don’t tell). Can’t wait to try the mozz and parm on top!

    Like

  32. cooktocure
    April 20, 2012 at 3:34 pm #

    I’m going to substitute Rice Cheese for the mozzarella and parmesan so I can try it! Thank you.

    Like

  33. May 6, 2012 at 9:10 pm #

    So I read this post a few days ago, and today while I was feeling yucky and needed something fast and easy to make I thought of your recipe and whipped my own frittata, using a cookbook we had as a guide. http://mealsfromthemarket.wordpress.com/2012/05/06/market-frittata/
    We’ll have to give yours a go when the fresh summer veggies start their way into our garden/market. 🙂

    Like

  34. January 16, 2013 at 5:59 pm #

    That Frittata looks absolutely delicious and I can’t wait to make it myself!!!

    Like

Trackbacks/Pingbacks

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