Eggs for Dinner – Zucchini & Sweet Potato Frittata

Egg recipes.  Sometimes they are winners and sometimes they just don’t measure up.  Sometimes the ones that sound “dinner-ish”  just end up tasting like breakfast in a thin disguise.  If you have ever seen the move Julia & Julia, you’ll remember the classic omelette scene.  I love that scene because I gave up on the perfect omelette long ago.  I really think it’s a patience thing.  It starts out as a nice omelette and before I know what’s happening, and before I can control my spatula, it has turned into scrambled eggs – “messy eggs” I believe is the more chic term used in some brunch places.  My sister-in-law, on the other hand must be a very patient gal.  She can cook an absolutely perfect omelette.

So having abandoned ship on my omelette skills, I have explored lots of other egg options.  I went through an egg casserole phase.  I had a stratta phase (a little too bready and heavy for me).  We did an “oeuf a la coq” phase.  And also a frittata phase.

This particular frittata recipe I almost passed over because I somehow couldn’t imagine the flavors coming together.  But something kept drawing me back to it.  Well am I ever glad I gave it a whirl.  The texture and melding of flavors was great AND I learned a new little technique that may just help me creep back into being a contender against my sister-in-law’s perfect omelette.

I started this one off by peeling two medium sweet potatoes and slicing them into pretty thin rounds.

sliced swpot

I then heated some butter in a large skillet and sauteed the sweet potatoes until they were starting to brown nicely.

SWPOTSAUTEE

While these were sauteeing, I sliced up a medium zucchini – again in pretty thin rounds.

sliced zucchini

After the sweet potatoes were evenly browned, I added the zucchini to the pan, along with some chopped fresh basil,  and continued sauteeing for about 4 more minutes.

Personally, I “paused” my recipe at this point because I was juggling soccer practices, water polo practices, and other crazy schedule challenges.  I just left this waiting on the stove until all eating mouths had returned to the nest.

I then beat 8 eggs with a whisk – making sure to get as much air beat in as possible.

eggs

I brought the zucchini and sweet potatoes back to a warm temp and then poured the eggs over.  I let things cook on low for about 10 minutes until it was well set.  Only the top still looked a little goopy.

frittatacooking

I heated up my broiler and then popped the whole skillet into the oven to finish off the top (my newfound omelette finishing trick).

I served this with a slice of cantaloupe and a green salad – a nice light meal.

frittata final

The sweet potatoes really carried this dish and made it very dinner-like.  The only thing I would change next time would be to make two frittatas instead of just one.  It was devoured in no time and small people were asking for seconds.  Luckily we had a copious dessert to follow.

For the complete recipe, click here.

This recipe adapted from The Paleo Diet Lifestyle

Cauliflower Hash with Poached Eggs

Amazing, but true, this has become kind of a “go to” for us.  The kids love it, especially dipping pieces of a crusty baguette into the poached eggs.  The veggies are plentiful, and the chopping can be a tad of a pain, but I usually get one or two small people to sous-chef for me.  They hate when I call them Sue when that’s their job.

So we start with the beautiful cauliflower.

We start by sautéing a little onion and celery and then we add the cauliflower.  Adding a bit of water and covering assures that the cauliflower gets soft, but not too mushy. We also throw in some spices around this time.

After the cauliflower starts to soften it’s time for some red potatoes (wouldn’t be hash without those, now would it?)

And then we finish it off with some baby spinach leaves, just until they are wilted, of course. Once that whole conglomeration is basically done, we poach the eggs and then I plate everything.  Plating, you say? With this one, yes.  I plate and my sous chefs pass them out.  I actually love serving dinner this way because it cuts down on serving dishes which means fewer things to rinse and load in the dishwasher.

This recipe adapted from http://www.thecurvycarrot.com