Thursday, August 23, 2012

Zucchini and Asparagus Frittata

I always come home hungry and stopping for a quick take out meal is nearly impossible where I live.  There are precious few places to get a truly gluten free meal without having to explain away every detail. So being able to cook up a quick and easy recipe like this is a life saver. I made this one up on the fly with what I had on hand which happened to be a sweet onion, zucchini from the garden, asapargus, some cottage bacon and eggs from our chickens. I made the whole recipe in a large cast iron skillet so I only had one pan to clean when I was done. Easy all around!

1 large sweet onion, diced
1/2 of a large zuke cut into bite size pieces (~ 1 1/2 cups)
1/2 bunch of asparagus (~1/2lb) cut into small pieces
4 pieces of cottage bacon (free range, looks kind of like Canadian bacon which would be an ok substitute if gluten free)
9 eggs, preferably free range organic
8 oz Swiss cheese, shredded
white wine
salt and pepper to taste

In heavy cast iron or oven safe pan, saute onion in butter, when softened add cottage bacon.
As bacon cooks, shred it.
Add chopped zucchini and asparagus pieces
Add dash of white wine, salt and pepper to taste
Cover and let simmer until most of liquid is evaporated (I leave the lid slightly ajar to let the steam escape faster)
Heat oven to 350
While this is cooking, crack eggs into a bowl and whisk with about a tbsp water, salt and pepper. 
Shred cheese
When veggies are all soft, sprinkle 1/2 cup cheese on top of veggies
Add eggs immediately and top with remaining cheese
Cover and let cook until it looks set on the bottom.
Remove to oven  and bake for 10-15 minutes until cheese is melted (mine was about 12 minutes)
Turn on broil and broil for 3-5 minutes until bubbly and golden

Dinner in the making...
The finished product!

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