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Life After Brown
What's Cookin' ??
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<blockquote data-quote="klein" data-source="post: 972363" data-attributes="member: 23950"><p><strong>Zucchini Frittata Recipe </strong>(Great for breakfast, brunch, lunch or dinner).</p><p></p><p><strong>Servings: </strong> 4</p><p><strong>Prep Time:</strong> 10 minutes</p><p><strong>Cook Time:</strong> 25 minutes</p><p></p><p>Recipe adapted from Hazan Family Favorites by Giuliano Hazan.</p><p>Adding just a pinch of sugar to the onions will speed up the caramelization.</p><p>After the frittata is cooked, let it cool before cutting into it -- it's easier to cut nice, clean slices when the frittata has had a chance to cool. I like to serve frittata warm (not hot).</p><p></p><p><strong>Ingredients:</strong></p><p></p><p>1 onion, sliced</p><p>3 tablespoons butter</p><p>1/8 teaspoon sugar</p><p>12 ounces zucchini (1 large zucchini or 3 small zucchini)</p><p>salt and freshly ground black pepper</p><p>5 eggs</p><p>sprig of fresh thyme (or 1/4 teaspoon dried thyme)</p><p>1 tomato</p><p>4 ounces goat cheese</p><p></p><p><strong>Directions:</strong></p><p></p><p>1. Heat a nonstick pan over medium heat and add the butter. When the butter starts bubbling, add the onion. Sprinkle in the sugar. Saute the onion until carmalized, about 8-10 minutes. Take care not to burn the onions.</p><p>2. While the onion is sauteeing, slice the zucchini very thinly (1/8" thick) using sharp chef's knife or a mandolin. Cut the tomato into 1/4" slices. When the onion is ready, add the zucchini and season with salt and pepper. Cook, stirring occassionally until zucchini is tender and has just started to brown.</p><p>3. In a large bowl, beat the eggs with the thyme; Preheat the broiler and set the rack to about 8-10 inches below the heating element.</p><p>4. Once the zucchini is cooked, pour in the eggs. Top with sliced tomatoes and dot with crumbles of goat cheese. Cook for 6 minutes.</p><p>5. Place pan under broiler for 2-3 minutes until the top is lightly browned. Let cool for 10 minutes before slicing. Serve warm or at room temperature.</p></blockquote><p></p>
[QUOTE="klein, post: 972363, member: 23950"] [B]Zucchini Frittata Recipe [/B](Great for breakfast, brunch, lunch or dinner). [B]Servings: [/B] 4 [B]Prep Time:[/B] 10 minutes [B]Cook Time:[/B] 25 minutes Recipe adapted from Hazan Family Favorites by Giuliano Hazan. Adding just a pinch of sugar to the onions will speed up the caramelization. After the frittata is cooked, let it cool before cutting into it -- it's easier to cut nice, clean slices when the frittata has had a chance to cool. I like to serve frittata warm (not hot). [B]Ingredients:[/B] 1 onion, sliced 3 tablespoons butter 1/8 teaspoon sugar 12 ounces zucchini (1 large zucchini or 3 small zucchini) salt and freshly ground black pepper 5 eggs sprig of fresh thyme (or 1/4 teaspoon dried thyme) 1 tomato 4 ounces goat cheese [B]Directions:[/B] 1. Heat a nonstick pan over medium heat and add the butter. When the butter starts bubbling, add the onion. Sprinkle in the sugar. Saute the onion until carmalized, about 8-10 minutes. Take care not to burn the onions. 2. While the onion is sauteeing, slice the zucchini very thinly (1/8" thick) using sharp chef's knife or a mandolin. Cut the tomato into 1/4" slices. When the onion is ready, add the zucchini and season with salt and pepper. Cook, stirring occassionally until zucchini is tender and has just started to brown. 3. In a large bowl, beat the eggs with the thyme; Preheat the broiler and set the rack to about 8-10 inches below the heating element. 4. Once the zucchini is cooked, pour in the eggs. Top with sliced tomatoes and dot with crumbles of goat cheese. Cook for 6 minutes. 5. Place pan under broiler for 2-3 minutes until the top is lightly browned. Let cool for 10 minutes before slicing. Serve warm or at room temperature. [/QUOTE]
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