Quick and Easy Breakfast Recipes: Zucchini Frittata and Bread Omelet
For those who like eggs for breakfast here are a couple of interesting ways of fixing them. The first one is a zucchini frittata. A frittata is an omelet made by mixing vegetables with the beaten eggs and then cooking it, as opposed to folding the vegetables in an omelet. Both sides of this omelet are cooked. To serve you cut them into wedges. This could be breakfast, brunch or lunch.
The Second recipe is a Bread omelet. Bread omelet is perhaps an old fashioned way of making an omelet that is quite delicious and easy to make. It involves soaking bread crumbs in milk that you are going to mix with the eggs.
4 Tbsp of olive oil
2 cloves garlic, minced or pressed
1 pound zucchini, sliced thinly into rounds
3 Tbsp whipping cream or water
½ tsp each of oregano leaves, and salt and a dash of pepper
3 Tbsp of grated Parmesan cheese
½ cup sliced green onion
2 ¼ ounce sliced ripe olives, drained.
In a large skillet heat the olive oil.
Add the zucchini and garlic and cook until the zucchini is crisp and tender.
Remove from heat.
In a bowl beat the eggs lightly and add oregano, salt, pepper, cheese, onions, olives, and zucchini mixture.
Add the remaining 1 Tbsp of olive oil to the pan and heat over medium heat.
When the oil is hot, pour in the egg mixture and cook without stirring.
When the eggs begins to set, lift edges with a spatula and tilt the pan to allow the uncooked eggs to flow underneath.
Continue to cook until all the eggs are set softly and the top still looks moist and creamy.
Remove from heat and place in a preheated broiler about 6 inches from heat for about 2 to 3 minutes until the top of eggs are set.
Cut into wedges to serve. Makes about 4 to 6 servings.
How to Prepare Frittata
Here is a delicious quick old fashioned omelet, I found in an old Mennonite cook book
3 eggs separated
1 ½ cup milk
1 cup dry bread crumbs
2 Tbsp butter
1/8 tsp pepper
½ tsp salt
½ tsp baking powder
1 Tbsp cornstarch
Soak the bread crumbs in the milk for 10 minutes.
Add beaten egg yolks, seasoning, baking powder, and cornstarch.
Fold in the stiffly beaten egg white.
Melt butter in a heavy skillet and add the egg mixture.
Turn the heat down a little bit.
As the omelet is cooking lift with a spatula to allow the uncooked part to run to edges and brown.
When omelet is all brown underneath then fold in half and place on a warm platter and serve.
Serves 4 to 6
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