
OK, let's face it--eggs are really underrated in their versatility and they still have such a bad reputation thanks to the "anti-egg" campaign of the 1990's. I am not sure how we came about degrading such a natural wholesome goodness of the egg--which is full of good fats, good vitamins and rich in proteins. We think of eggs as boring, additive ingredients made to make a dish more cohesive. So I wanted to rethink the egg and rethink breakfast, but in my genius rethinking of the egg I ended up with an old classic--a Fritatta. A frittata is basically an open faced omelette--once again making the egg the background scene for a main dish. Let me just emphasise, though, that the egg in this dish is as much a benefit to this dish as a 400 small block engine is to the Camaro.
Summer Frittata
serves 2
4 whole large eggs
1/2 cup shredded zucchini
1/4 cup shredded peppers
2 cloves garlic pressed
1/2 small onion shredded
1/2 sweet red pepper shredded
1/4 cup fresh cilantro chopped finely
2 fresh basil leaves chopped finely
2 ounces feta crumbled
Preheat a non stick skillet on medium heat. In a mixing bowl beat eggs unt

Invert egg onto a serving platter and top with feta cheese. Serve warm.
Calories Per Serving: 235
Protien: 17 grams
Carbohydrates: 7 grams
Fat: 15 grams
Other Good Ideas:
- You can vary the vegetables in this depending on the season. Shredded potato, squash, peas, brocolli etc
-You can serve this cold making it an excellent ( I wanted to say egcelent I admit it) luch box menu item
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