Tuesday, February 17, 2009

Zucchini Mushroom Frittata

I've never made a frittata before.

Though I've had my fair share of them - mostly clammy, oily and cold, Sicilian dead-of-summer style. The idea sounds cool though: see what you have in the fridge, add an egg or two and tada - a mostly complete meal.

Still. Like I said. I've never made a frittata before.

So why tonight, of all nights, I would pluck out the zucchinis and need-to-be-used mushrooms from the fridge and think - "I know, I'll make a frittata!" I'll never know.

First resource, of course: Google. Though there were a myriad of entries, none really hit the spot (nope, don't have egg substitute; nope, not interested in putting it in the oven - quite frankly, because I have no oven-proof frying pans (who does?); nope, too many steps). So I "winged" it. Note - I do not wing it. Not when it comes to cooking. Ever. Though my husband is a pro "winger," I just can't, don't, shan't. But I did.

2 Tblsp olive oil
1 Tblsp butter
2 shallots, chopped
2-3 cloves garlic, minced
2 zucchini, shredded
1 c. sliced fresh mushrooms
4 eggs
1/2 tsp oregano
1 tsp coarsely ground sea salt
1/4 buttermilk
3 Tblsp Parmesan cheese

First thought: "You know what's unhealthy? Frying butter in olive oil is unhealthy."

Heat oil/butter in large skillet over medium heat. Add shallots, garlic, mushrooms and zucchini. Saute just until tender (about 4 mins). Meanwhile, whisk eggs, oregano, salt and buttermilk. Pour over vegetables and stir just until coated (I was tempted to make a scrambled frittata, but ya' gotta let 'er sit). Cover and cook until eggs are firm (about 6-8 mins). Remove cover, sprinkle with cheese. Let sit about 5 mins, slice and serve.

I was surprised. I tossed a salad - all'italiano (torn green lettuce, a touch of olive oil, a splash of balsamic vinegar and a pinch or two of salt) - and voila! It was delish (even though Reagan passed on his share).

PS - I'm exceedingly proud of myself for having the following items on hand: sea salt, buttermilk, shallots, fresh mushrooms - and finding such a lovely way to use them all - together, no less.

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