Well here we are at the end of our first Cooking with Astrology meal. I hope you have enjoyed the concept behind the meal as much as I have! Breakfast for our astrological cancer is a fluffy Italian Frittata…..
layered with zucchini, potatoes, sun-dried tomatoes, mozzarella cheese topped off with a light basil sauce…..YUM! I will be making this again many, many times in the future. All of the flavors work together beautifully and are not overpowering…..
and that basil sauce drizzled on top, just takes it to a whole new level! I think the key to getting your Frittata to cook evenly, is to get your vegetables as thin and uniform in size as possible. I did not feel like digging out the mandolin, so I just used my trusty chef knife and it worked just fine…..
even better, I didn’t slice open any of my fingers this time! I chose leeks instead of onions because our cancer friends are ruled by their stomachs, and leeks aid in digestion. I’m sure an onion would work just fine if you don’t have leeks on hand. The sun-dried tomato was left over from the Italian Seafood Pasta the night before. In fact, I thought of the tomato at the last minute and tossed it in after the zucchini and potatoes had already started to cook 🙂
I will be back next month with a “royal” menu fit for a king! That’s right, next month is Leo and their symbol is a Lion…..the king of the jungle! Since my first thought was John Stamos and he is Greek, I think we may have a Greek inspired meal coming up. Happy Birthday to all of my Cancer friends (JillyQ), and as always…..Enjoy!
Italian Frittata
Print recipe
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Meal type | Breakfast |
Ingredients
- Frittata
- 6 Large organic eggs
- 2 Tablespoons full fat coconut milk (or cream)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon olive oil
- 1 organic leeks (white part only) (diced)
- 1 Medium zucchini (sliced paper thin)
- 3 Small yukon gold or red potatoes (sliced paper thin)
- 1 Whole sun-dried tomatoe in oil (chopped)
- 1/4 cup mozzarella cheese (I used Veggie Shreds)
- Basil Sauce
- 1 Large clove fresh garlic
- 1/4 cup olive oil
- 1/4 cup chopped fresh basil (or 1 Tablespoon basil paste)
- 1 Tablespoon freshly grated Parmesan cheese (I used fake Parmesan)
Directions
| Preheat oven to 450 degrees. | |
| Basil Sauce | |
 Place oil, garlic, and basil in a small bowl. Mix together. | |
 Add the Parmesan cheese and whisk together. It will separate again, don't worry. Set aside until ready to use. | |
 Heat 1 Tablespoon of olive oil in a small 8" non-stick skillet over medium heat. Add the diced/chopped leeks to the pan and cook until softened, about 3 - 5 minutes. Try not to brown them. | |
 Add the potatoes,zucchini, and sun-dried tomato to the pan and stir to combine. Cover pan with a lid and continue cooking for an additional 4 minutes. | |
 Remove vegetables to a plate and set aside. | |
 Mix the eggs, coconut milk , salt and pepper together in a bowl. | |
 Pour eggs into skillet and use a spatula to "push" the side towards the middle so the "liquid" gets cooked. | |
 Once the eggs are set and no longer liquidy, add the vegetables back to the pan. | |
 Place pan into preheated oven and cook for 8 - 9 minutes until the eggs are puffy and look cooked. | |
 Sprinkle mozzarella cheese over pan and continue cooking until cheese is melted. (I actually forgot to do this, and just let it melt under the glass cover on top of the stove) | |
 Carefully remove pan from oven, and cut into wedges. | |
 Serve Frittata on a plate with the Basil Sauce drizzled over the top. | |
This recipe can be seen partying at these Link Parties this week! And was featured here:
This looks very good! I love sun-dried tomatoes. Yum!
Visiting from Dessert Now, Dinner Later
I love frittatas and this one sounds awesome! Thanks so much for sharing this great recipe!
*gasp* that basil sauce!!!!!!!! this whole frittata looks out of this world, but THEN you added the basil sauce?!?!?! shut up and pass me a plate, girl! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!
I love all recipes with zucchini right now b/c my garden is bursting with them! Thanks for sharing at Sweet & Savory Saturdays #20!
~Amber @ Dessert Now, Dinner Later!
Looks so yummy! I’ll have to grab some zucchinis at the farmers market Sat! Thanks for linking up & sharing. 😉
Thanks for sharing at Saturday Dishes with us, buffered to fb and twitter!
I’ve only made frittata once and it turned out pretty good but I really needed your tip about keeping vegetables thin and uniform in size!! Stopping by from Saturday Dishes,. We, the gals at Coffee With Us 3, are the ones taking it over in January. Thank you for linking up! We hope you continue to do so.
I’m always looking for new frittata recipes.. this looks great.
Thank you Diane. 🙂
what a loaded frittata – looks yummy
Thank you so much Mireille. 🙂