Eggs: what's for lunch?

 

The French typically do not eat eggs for breakfast, not with the same, steadfast devotion that Americans do. Eggs are a lunch food, and this Zucchini and mozzarella Fritatta makes sitting down at midday a delightful ritual.

Like most things in the UAE, zucchinis have two names. I had a hard time finding them in the local supermarkets til I finally asked where the marrows were. Al Ain grows its fair share of marrows, and they are delicious. Though pork is available to us in Dubai, we tend not to eat it, thus... no exquisite smell of sizzling bacon. Local beef bacon is ah, well, inedible, and turkey bacon leaves something to be desired. No worries. The protein in these eggs is more than enough, and fritattas are the only way I can sneak green vegetables into my persnickety son.

Zucchini and mozzarella Fritatta

Preheat oven to 375 degrees F

In a large skillet, heat 2 tbs olive oil, and saute:
1 1/2 cup zucchinis, sliced (4-5 smaller zucchinis)
1 thinly sliced red onion (about 1/3 cup)

until zucchinis are tender and onions are translucent. Remove from skillet to a bowl and allow to come to room temperature (put the bowl in the fridge or freezer if you are in a hurry). When the zucchini mixture is cooled, stir in:

1/2 cup mozzarella, shredded
1/2 tsp. white pepper
8 large eggs

Stir until well mixed. Re-heat large skillet (mine is a 10" Calphalon, ten years old and still working like a warhorse, surviving a stint in my catering kitchen and being shipped overseas) and add another Tbs. of oil, swirling it in the pans to coat the sides at least an inch. Pour egg mixture into hot skillet and cook on stove top until bottom of frittata is golden brown. Remove skillet from stove top and put into oven. Bake 7 - 10 minutes, or until top is golden brown and egg has set. Give it a shake to loosen it from the pan and tip it onto a serving plate.

Cooking tips:

Heat the dry skillet over a medium-high flame before adding the olive oil. This keeps food from sticking to the pan. If you pour the oil into the cold pan, your eggs are going to be a mess.

Don't add salt to this one. The zucchinis have a great, sweet taste, and the red onion and white pepper are all the kicker you will want t. Add salt at table, if need be.

These egg pies are delicious served hot, warm or cold. It's a lunch box staple in our house, and the nursery has hounded me for the recipe. Well, here you go!