I make a lot of frittatas. Kramer and I are big on eggs, as I’m sure a lot of you kindred spirits are, as well. They just make everything so easy. Have a bunch of cheese and some random proteins? Throw ’em in an omelet. Leftover, almost stale bread? Toast it up, throw a fried egg on it, and watch it come back to life. Do you need a quick, but filling breakfast? Eggs only take about 2 minutes to scramble, then throw some salt and maybe a little avocado on the side, and you’re good to go. The possibilities are endless, and so, we eat a lot of eggs. Sometimes I worry that maybe there’s that whole cholesterol thing to worry about, but then I remember that every week one study says eggs are actually REALLY GOOD FOR YOU GUYS IT’S TRUE and then the next week, it’s all WATCH OUT EGGS WANT TO KILL YOU. I don’t really know what to believe, but I do know that eggs are incredibly delicious, and generally pretty healthy. Besides, I live in New York City. A lot of other things in this town have a higher likelihood of pushing me to meet my maker than eggs do. So, I’m gonna keep eating eggs. Lots and lots of eggs. Who’s with me? Hello, frittas. Good morning, sunny-side up. Nice to see you, sous-vide.
This is day three of the #TABASCO10 challenge. I’m so proud of myself for making it this far. As you probably know, I’m generally ridiculously busy, so finding a way to post five days in a row is kind of insane, but here I am. I guess it doesn’t hurt to see how awesome other bloggers’ recipes have been so far – check ’em out by heading over to Twitter or Instagram and seeing what can be done with just 10 ingredients. As a recap, we were allowed to use Tabasco (obviously), chicken, eggs, mozzarella, zucchini, fennel, honey, ciabatta, rigatoni, and brown rice. So far, I’ve made fried mozzarella toast and spicy chicken pasta salad, and today I present to you this zucchini and fennel frittata with gooey mozzarella cheese. Another egg dish, another day. Kramer and I actually ended up saving this to eat for lunch at work over a few days, and it was great with a side of bacon! Brunch for lunch was always the best day of the week in elementary school, so why not carry that tradition over into your adult life? Fresh from the garden zucchini, paired with flavorful fennel and rich mozzarella? Yes please. Just pop that sucker in the microwave at lunch time and watch your co-workers salivate while they hunch over their frozen burritos. Bon appétit!
What you’ll need.
Cook your zucchini, then add your fennel.
Then add your eggs and mozzarella, and bake for 15 minutes or so, until set.
- 1 tablespoon olive oil
- 1 large zucchini, thinly sliced
- ½ bulb fennel, finely minced
- ½ teaspoon kosher salt, plus more to taste
- 10 eggs
- 1 tablespoon Tabasco sauce, plus more to taste
- ½ pound mozzarella cheese, thinly sliced
- freshly ground pepper, to taste
- Preheat your oven to 400 degrees F.
- Heat your olive oil over medium-high heat in a large, heavy bottomed pan or skillet, like a 9-inch cast iron pan. Cook your zucchini and fennel in the pan, add your ½ teaspoon of kosher salt, toss, and continue to cook until the zucchini is slightly browned.
- While the vegetables cook, whisk together your 10 eggs and 1 tablespoon of Tabasco sauce. When the vegetables are ready, add the eggs to the pan, then arrange your slices of mozzarella cheese on top. Place the frittata in the oven and cook for 15 minutes or so, until the frittata is set but not browned. Sprinkle with a few extras dashes of Tabasco, if you like, as well as a few bits of fennel leaves, for color.
- Allow to cool for 5 minutes before slicing and serving. Frittatas actually make great leftovers - Kramer and I ate the remaining slices for lunch the next day.