Saturday, September 18, 2010

Frittata, Breakfast, Lunch, or Dinner

This frittata takes 15 ingredients, but is worth the time and work. Fluffy eggs are good any time of day or night. This time of year you can use all the Zucchini recipes you can get. This with a salad is a good dinner, or with potatoes is good for breakfast. By its self, a midnight sneak.

3 tablespoons butter, divided
1 cup zucchini, sliced thin
1/2 cup onions
1 clove garlic,minced
10 large eggs. well beaten
1 cup prosciutto. cut in 1" pieces
2 medium tomatoes, peeled, seeded, and chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon basil, fresh, torn
1/8 teaspoon rubbed sage
1/2 teaspoon oregano, dried
1/2 teaspoon marjoram, dried
1/2 cup Asiago cheese, grated
1/2 cup Parmesan cheese. grated

Prepare a large pail of hot charcoals. Heat 2 tablespoons of butter in a 12" dutch oven, over 14 charcoals. Add zucchini and cook until soft ans lightly browned. Remove zucchini with a slotted spoon an set aside. Add onions and the garlic to oven and cook, stirring occasionally, until soft. Remove with slotted spoon and set aside with zucchini. Beat eggs in a large mixing bowl until well blinded and slightly frothy. To the zucchini, onion mixture, add the prosciutto, tomatoes, salt, pepper and all other herbs and mix well. Wipe the oven with a paper towel. Add the remaining tablespoon of butter and milt, and tilt oven to evenly coat bottom and sides of oven. When the butter foams, pore egg mixture into the oven and cook over 10 charcoals on the bottom and 18 on top, until egg are almost set on top. Remove lid and sprinkle with Asiago and Parmesan cheese. Replace lid with spacers between lid and oven (wooden spoons on top on oven) to let out the steam, and add as many charcoals as needed to milt and brown the cheese. Cut in wedgs to serve.

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