(It really helps to have a Frittata Pan Look Here:)
10 Eggs
1 Teaspoon Salt
1 1/2 tablespoons unsalted butter
2-3 Small zucchini, thinly sliced
2 tablespoons fresh oregano leaves, chopped
2 teaspoons fresh parsley, chopped
4 ounces goat cheese, crumbled
Instructions:
1. In a bowl, whisk together the eggs and 1/2 t. salt. Set aside.
2. In the deep half of a frittata pan over medium heat, melt 1 T. butter. When it begins to foam, add the zucchini and sprinkle with remaining 1/2 t. salt. Sauté for 30 seconds. Add the oregano and parsley, and cook another 30 seconds.
3. Add the eggs and, using a rubber spatula, quickly and lightly stir in the eggs in a small circular motion to combine with the zucchini. Using the spatula, gently lift the cooked edges to allow the uncooked eggs to flow underneath. Sprinkle the cheese on the frittata; do not stir. Reduce to low and cook, without stirring, 4-5 minutes.
4. Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 T. butter. Place shallow pan upsidedown on top of deep pan and flip frittata into the shallow pan. Reduce heat to low and cook, covered, for 3 minutes. Remove the top pan and continue cooking until eggs are set, 3-5 min.
5. Using the spatula loosen the edges of the frittata and gently slide onto a plate. Garnish with more parsley.
Serves: 8-10
Berry Salad
1/4 Cup orange juice
1 Tablespoon salad oil
2 teaspoons honey or dijon mustard
1 Teaspoon Sugar
1/4 Teaspoon Salt
4 cups torn lettuce
1 1/2 cups fresh blueberries, raspberries, quartered strawberries,
and/or canned mandarin oranges
cheddar or pretzel Goldfish Crackers
Instructions:
1. In screw-top jar, combine O.J., oil, mustard, sugar and salt. Cover and shake til combined.
2. Place washed & dried lettuce in a bowl and drizzle with dressing; toss to coat. divide among 4 plates.
3. Arrange fruit fruit on lettuce and sprinkle with crackers.
Serves: 4
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