EASY, BREEZY FRITTATA
Filled with zucchini, Italian sausage and fresh herbs, this stovetop frittata is as easy as it is beautiful
If I had to pick one food to live on for the rest of my life, it would be eggs. They’re comforting and delicious — and easy to dress up into something spectacular.
When I come home from a long day at work and don’t have much food in the house, a frittata is my go-to dish. A frittata is an Italian egg dish, much like an omelet. It’s fast to make and equally good served for breakfast, brunch, lunch or dinner. Some frittatas are started on the stove and finished in the oven, but this one is done entirely on the stovetop.
This is a dish that lends itself well to zucchini and herbs, such as tarragon and thyme, but you could also make it with tomatoes, broccoli, asparagus and bell peppers — and pair those veggies with with basil, parsley or cilantro. If you have meat lovers in your house, cooked sausage, ham or bacon make wonderful additions, too.
Zucchini Frittata with Tarragon and Thyme Serves 4
INGREDIENTS
8 eggs, beaten
1 teaspoon chopped fresh tarragon leaves, plus more to garnish
1 teaspoon chopped fresh thyme
¼ teaspoon black pepper
¾ teaspoon kosher salt
1 tablespoon butter
1 cup thinly sliced zucchini
½ cup Italian fennel sausage or the meat of your choice, cooked
DIRECTIONS
In a medium bowl, use a fork to blend together the eggs, herbs, pepper and salt.
Heat a 12-inch nonstick pan over medium-high heat. Add butter to pan and melt. Add zucchini and saute the mixture for 2 to 3 minutes. Add cooked sausage. Pour egg mixture into pan. Cover and cook for 5 to 6 minutes or until the egg mixture has set on the bottom and top.
Remove from pan and cut into 6 servings. Garnish with additional tarragon if desired and serve immediately.