One of the easiest main dishes you can whip up for a family dinner is an Italian Frittata! It is also one of the best ways to incorporate veggies into your kids’ diets. Remember that when you sauté zucchini and onions to the point of being caramelized they are sweet and delicious. So if your kids are of the mind-set that anything green tastes yucky, try sautéing to bring out the sugars; they probably will like the flavors a lot better this way. Hey, if all else fails, do what I did with my kids…..tell them it’s just fresh chopped herbs and only the ones they like!
Anyway, back to the frittata! Today I have used yellow zucchini, onions and spinach. Another day I might use leftover sausage and potatoes or asparagus and cherry tomatoes. The choices are really endless!
Ingredients: (Serves 4)
4 large fresh eggs
2 yellow zucchini thinly sliced
1 medium onion thinly sliced
4 oz. fresh baby spinach (use the other 4 oz. for a spinach salad)
Salt and pepper to taste
3 T. olive oil
1. Heat 1 T. olive oil in a large sauté pan
2. Add the sliced onions and sauté on medium heat until just starting to color
3. Add the sliced zucchini and continue cooking, turning the onions and zucchini so both sides brown
4. While zucchini are browning beat the eggs, salt and pepper together until light and fluffy
5. Add the remaining olive oil to pan and reduce heat to low
6. Pour the egg mixture into pan and give the pan a shake to make sure the mixture is evenly distributed
7. Cover and let cook for about ten minutes or until set.
8. Place large serving platter on top of pan and then flip and slide back into pan for another minute or two to finish cooking.
9. Slide frittata back onto serving platter and enjoy.