Apr 04 2010

Easter Brunch… For 2

Published by at 5:26 pm under Brunch

I had hoped to gather some of my friends together for an Easter Sunday brunch, in the tradition of our 20-something “urban family” who have no biological family around. But since everyone seemed to be out of town or otherwise occupied, my assistant and I enjoyed an Easter brunch for two. The absence of extra company seemed like no reason to resort to a bowl of cereal, so instead I whipped up veggie-filled frittata — which, thanks to the lack of crust, was much less of a hassle than a quiche.

I used mushrooms and zucchini in my version, since I was craving some zucchini and am still working on developing a taste for mushrooms. I think I made some real progress today: The frittata was delish! But after having made this one, my mind started going through the endless possibilities. Sundried tomatoes, leeks, asparagus, spinach, peppers, goat cheese… It’s hard to imagine a combination that wouldn’t work well with eggs.

Also, I had some pecorino romano cheese on hand, so that’s what I included in this one, but cheddar, parmesan or feta would work just as well.

Mushroom and Zucchini Frittata

Ingredients (Makes one 10-inch frittata, which serves 3 or 4; we saved half!)

1 clove garlic

5 small brown mushrooms, sliced

2 zucchini, sliced once lengthwise and then into 1/4-inch sections

6 eggs

1/4 cup grated pecorino romano cheese, separated in half

Sauté garlic in a about a tablespoon of olive oil in a 10-inch skillet. Use cooking spray to coat the bottom and edges of the pan (this will help when you’re trying to get the frittata out of there!) Add mushroom and zucchini and sauté for about 7 minutes or until tender.

Preheat oven to broil. In a large bowl, whisk eggs, half of the cheese and a pinch each of salt and pepper. Pour egg mixture into skillet and mix so that vegetables are evenly distributed in the pan. Cover and let cook on medium heat for about 5-7 minutes, until the edges look done but the center is still a little soft.

Pour the remaining cheese on top of the frittata. Place the pan in the oven uncovered and cook for another minute, until the center is done (stick a fork in if you’re unsure).

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