Canadian Bacon and Zucchini Frittata

Spring has sprung and with that comesthis greatbreakfast or brunch dishthat’ssure to impress everyone fromkids to weekend guests. Heck, pair it with a simple side salad and you’ve got yourself atasty dinner, too!

I love eggs –in every shape and form. Scrambled, fried, hard boiled or poached, I could eat them for every meal. The French classic, quiche, is one of myfavoritesbut it can be labor intensive and very rich and heavy. Say hello to thefrittata — theperfect compromise between the glorious anddecadent quiche and the averagescrambled egg.

Frittatas are so versatile that you can basicallyput anything you wantin them.If you enjoywestern omelets,useonions, green peppers, ham and cheese.If you want to stay simple,some basic seasoning is all you need.

This particular frittata includes canadian bacon, zucchini and gruyere cheese. Here’s what you’ll need(plus a little half and half or cream):Preheat your oven to 300 degreesFahrenheit and grab a nonstick saute pan. Pour a tablespoon or less of olive oil into the pan and turn the heat on medium. Let the pan heat up while you slice the zucchini.

Start byslicing off the ends of the zucchini.

Then slice the whole zucchini in half, length-wise to make two half-moon shaped pieces.

Next,slicethe two halves in half length-wise.

Then slice the zucchini into 1/4-inchpieces. It will have to cook before adding the egg to the frittata, so it’sbest to keep the zucchini slices fairly small for a faster cooking time.

For this recipe I used 2 cups of zucchini, which for me, was one whole zucchini. If your zucchini issmaller,you may need to use two.

Put the sliced zucchini in the preheated saute pan. Stir to coat with the olive oil and then spread it out evenly in the pan.

NOTE: Do not salt the zucchini when you put it in the pan. It is a vegetable that contains a lot of water. If we salt it when it goes in the pan, the salt will draw out the water andthe zucchini will steam instead of saute, and we don’t want that.

While the zucchini is cooking, take the slices of canadian bacon and pile them up. Slice the rounds into four sections.

Now rotate the pile of slices and slice them through into four sections again. This way our zucchini and canadianbacon will be roughly the same size.

Check on the zucchini, stirring to make sure that it doesn’t burn.

Next, grab a medium-to-large mixing bowl and a dozen eggs. I know, I know, you’re thinking ‘Yikes, a dozen eggs isa lot!’ It does seem like a lot, but this recipe creates six large slices or 12 smaller slices, so it’s only one or two eggs per person.

Crack six whole eggs into the bowl.

Add six egg whites to the whole eggs.Don’t waste those amazing yolks though -plan ahead to makemy linguine carbonara. It’s delicious!<a href=" title="Frittata16" />

At this point, check the zucchini again. When the slices have some color on them, it’s time to addthe canadian bacon and some salt and pepper.

While the bacon is browning, whisk together the whole eggs and the egg whites with some salt and pepper.

Add 1/4 cup of half and half. Cream or whole milk will work just as well if you don’t have any half and half on hand. Be sure to whisk the egg mixture quite a bit. We want the eggs to be foamy on top because more air in the egg mixture means a lighter, airier frittata (this is also a good tipfor scrambled eggs).

Grate aboutone cup of gruyereon the largehole side of a box grater. If you don’t have or don’t like gruyere you can swap it out for a different cheeseor you can omit the cheese altogether.

When the bacon is browned and the zucchini is soft, add a pat of butter (a pat is a thin slice of butter that equals a little less than half a tablespoon) for flavor and lower the heat to medium-low.

When the butter is melted, add the egg mixture.

Make sure to spread an even layer of egg around the pan.

Take a spatula (one that can handle the heat) and run it along the edge of the pan. The initial steps of a frittata are the same as when making scrambled eggs or an omelet. You want to move the eggs around so that the raw egg gets moved to the bottom of the pan to cook.

Next, add the grated cheese evenly around the pan. Mix the cheese into the eggs with the spatula.

When the eggs begin to set a little, it’stime for the frittata to go in the oven. If your pan doesn’t have an oven-safe handle, just wrap some foil around it to protect it from the heat of the oven.

Bake for 15 minutes. It’sdone when the top is firm and is no longer jiggly. If you’renot sure if it’s done, you can always use a toothpick to determineif the egg is solid.

After it has cooled slightly,remove the frittata from the pan (it is important to use a nonstick pan to make this step quick and painless) andlet it cool some more.

The great thing about frittatas is that they can be served hot or room temperature. They are delicious either way. All you have to do is slice it up and serve. It really is a colorful and tasty addition to your breakfast or brunch table.

Enjoy!

Sous Chef

Canadian Bacon and Zucchini Frittata

6 eggs

6 egg whites

2 cups zucchini, sliced

10 slices canadian bacon

1 cup gruyere cheese, grated

1/4 cup half and half

1 tbs olive oil

1/2 tbs butter

salt and pepper to taste

Directions:

Preheat your oven to 300 degreesFahrenheit. Pour a tablespoon or less of olive oil into a nonstick saute pan and turn the heat on medium. Let the pan heat up while you slice the zucchini.

Slice off the ends of the zucchini. Then slice the whole zucchini in half, length-wise to make two half-moon shaped pieces. Slice the two halves in half length-wise and thenchopthe zucchini into 1/4″ size pieces.Put the sliced zucchini in the preheated saute pan. Stir to coat with the olive oil and then spread it out evenly in the pan. Stir every couple minutes.

While the zucchini is cooking, take the slices of canadian bacon and pile them up. Slice the rounds into four sections. Rotate the pile of slices and slice them through four times again across the initial cuts.

Crack six whole eggs into a bowl andadd in six egg whites. Whisk together the whole eggs and the egg whites with some salt and pepper. Adda 1/4 cup of half and half.

Check the zucchini again. When the slices have some color on them, it’s time to add in the canadian bacon and some salt and pepper. Grate about a cup of gruyere and set aside.

When the bacon is browned and the zucchini is soft, adda pat of butter and lower the heat to medium-low. When the butter is melted, addthe egg mixture. Spread an even layer of egg around the pan. Take a spatula and run it along the edge of the pan.

Next, add the grated cheese evenly around the pan. Mix the cheese into the eggs. When the eggs begin to set a little put the frittata in the oven. Bake for 15 minutes. It’sdone when the top is firm and is no longer jiggly.

After it has cooled slightly, remove the frittata from the pan. Slice and enjoy!

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