Zucchini-Onion Frittata

I found this one on Cooking Light's website. I'm a Cooking Light whore and am proud of it! Frittatas are so very easy and naturally lend themselves to the whims of the cook's palate because so many ingredients can be substituted depending on what's in the fridge, the garden, the season, in general. Enjoy!

I'd suggest using a spring mix with a simple vinaigrette of olive oil, lemon juice, sea salt, and pepper to round out a meal.

Ingredients
3 tablespoons butter

2 tablespoons vegetable oil

2 medium zucchini, thinly sliced

1 medium onion, cut in half and sliced

1/2 cup grated Parmesan cheese, divided

8 large eggs

1/4 cup milk

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup chopped fresh basil

Garnish: chopped seeded plum tomatoes

Preparation

Melt butter with oil in a 12-inch ovenproof skillet over medium-high heat; add zucchini and onion, and sauté 12 to 14 minutes or until onion is tender. Remove from heat, and stir in 1/4 cup grated Parmesan cheese.

Whisk together eggs and next 3 ingredients at least 1 minute or until well blended. Pour over vegetable mixture.
Bake at 350° for 13 to 15 minutes or until set; increase oven temperature to broil, and broil 5 1/2 inches from heat 1 to 2 minutes or until edges are lightly browned. Sprinkle evenly with remaining 1/4 cup grated Parmesan cheese and basil. Garnish, if desired.

Lightened Zucchini-Onion Frittata:

Reduce butter to 1 tablespoon, and omit oil.

Sauté zucchini and onion as directed; remove from heat. Reduce grated Parmesan cheese to 1/4 cup, stirring 2 tablespoons into vegetable mixture.

Substitute 1 (15-ounce) carton garden vegetable egg substitute for 8 eggs and 1/4 cup low-fat milk for 1/4 cup milk, and whisk together with salt and pepper. Pour over vegetable mixture.

Bake as directed; do not broil. Sprinkle evenly with remaining 2 tablespoons grated Parmesan cheese and basil. Garnish, if desired.
Yield
Makes 6 to 8 servings

Balsamic Peppers and Onions

Very simple stuff here. I'm trying to make more homemade veggies to compliment proteins and starches. The kid may not be adventurous with veggies just yet, but I know the Pack Mule will eat anything I put in front of him for fear that he will have an empty plate one evening.

I stumbled on a beautiful bottle of balsamic vinegar yesterday when the kid and I were perusing things at Fresh Market. I couldn't resist it. Here's what I threw together with the thick, dark, pungent goodness.

Balsamic Peppers and Onions

Ingredients

1 tsp olive oil

1 medium onion, sliced in half-moons

1 red bell pepper, sliced in strips

1 orange bell pepper, sliced in strips

1/4 tsp sea salt

1/4 tsp cracked black pepper

2-3 Tbl balsamic vinegar

Directions:

1. Heat a skillet to medium to medium-high heat, add the olive oil, and toss with onions and peppers.


2. Stir quickly. You don't want the veggies to burn. A slight carmelization is the only kind of color you're looking for here.


3. After cooking for 7-10 minutes, throw in the salt, pepper, and balsamic vinegar.


4. Turn the heat down to a slow simmer allowing the vinegar to become glossy and thick.


5. Serve hot.

Notes:

Balsamic
I'm a snob. I'm ok with paying $20-$30 a bottle for a good balsamic vinegar. If you're not used to the dark loveliness that is balsamic, you can buy whatever you like. The good stuff sometimes overwhelms the palates of people who are unfamiliar with it.

Time-saver
Stop by the almighty produce department and pick up a bowl of the pre-sliced peppers and onions.

Variations
Use mushrooms (cremini, anyone?), zucchini, or eggplant to beef up the veggie content. Be sure to increase the amount of balsamic you use so the veggies don't become plain Janes.

Serving:

Grilled or sauteed fish such as sea bass, swordfish, and cod pair nicely with the veggies served on top. Grilled shrimp with this as a side is also great. The thickened vinegar will add a delicious undertone to the entire dish.

Grilled chicken. It's a no-brainer here, kids. Use some coriander and fennel as a rub on the chicken and see how it pairs with the peppers. Divine simplicity.

Atop polenta, quinoa, brown rice, or pasta. If you choose to use pasta, double the recipe so you're pasta becomes coated with the reduced sauce. Try tossing on some crumbled feta or ricotta salata to add some protein.

Feedback:

This worked exceptionally well as a reheated dish as well. I have made this early in the morning and heated it through for lunch or dinner later in the day as well as the next night as a leftover. And? It's CHEAP.