Tagged: omelet

Main Dish / Photo Gallery / Side Dish

Zucchini and Kale Frittata

My zucchini harvest is in full bloom which means that I cook a zucchini dish almost everyday! I added kale which gives the frittata for added texture and vitamins. This recipe makes a perfect lunch, side dish or a lite meal on your busy workdays! Enjoy!

If you love frittatas, try my Zucchini and Potato Omelet which is also deliciously savory!

Serves 4-6

Ingredients:

6 eggs (beaten)

2 medium zucchini (thinly sliced)

4 cups finely chopped kale

1/2 small onion

3 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup cottage cheese

1/2 cup shredded cheese

1 teaspoon of vinegar

Preparation:

In a medium skillet, saute the kale in 1 tablespoon of olive oil for about 8 minutes, stirring often. The kale will wilt and reduce in size as you cook it. Add half of the salt and the teaspoon of vinegar and stir. Cook for another minute and set aside.

In a large skillet heat the remaining olive oil with the onion and saute for about 3-4 minutes on medium heat. Add the zucchini and saute for a few minutes until it is slightly cooked but not mushy. I like my zucchini slightly undercooked but this is up to you.

Season zucchini with salt and pepper and stir. Add the kale spreading it evenly over the zucchini. Add the eggs evenly to cover the vegetables. Let eggs cook for a few minutes releasing the sides from the pan.

Top the frittata evenly with the cottage cheese and shredded cheese. Cook at 350 degrees for about 10-12 minutes until the eggs set and are fully cooked. I flipped my frittata over to serve it to show the beautiful golden crust. Enjoy!

Appetizers / Main Dish / Photo Gallery / Side Dish

Chourico Omelet

Chourico and egg omelet is a classic Portuguese go to dish often served for breakfast, lunch, snack or even dinner. When my family and I arrived in America, lunch coolers and ice packs weren’t invented yet, so my mother would make my father omelets for his lunch break at work.  I can still smell the aroma of the chourico or presunto cooking at 6 O’clock on those mornings! It’s funny the things that remain in our memories.

I served my omelet with the Batatas a Rodelas. Here’s the easy recipe.

Video:

Ingredients:

3 eggs

1 teaspoon water

1/2 small chourico (or about 1 cup) (sliced very thin)

2 tablespoons onion (finely minced optional)

1 tablespoon olive oil

4 oz of your favorite shredded cheese (optional)

parsley for garnish

salt

pepper

Instructions:

Saute the onion in a medium skillet in the olive oil until golden brown. Add the Chourico sausage and cook for a few minutes until it becomes slightly crispy.

Beat the eggs with water until foamy and add to the chourio. Cook the eggs on low medium heat while slightly moving the edges toward the center.

Let the omelet cook for about 2 minutes. Place a flat plat over the omelet and flip it over uncooked side down into the pan.

Spread the tomato over the omelet followed by the cheese. Cover and cook for about 2 minutes on low heat.

Add parsley, salt and pepper as desired and garnish with parsley.

Main Dish / Photo Gallery / Side Dish

Zucchini and Potato Omelet

Just when you thought you’d had enough zucchini recipe here’s one more!

This is what happens when you miss a few zucchini’s overgrowing in your garden.

They look like baseball bats and remind me of the baby on the Flintstones named “Bam Bam”, who carried around a big club shaped like these.

This omelet is simple to make in just 5 minutes! I used leftover Portuguese Roasted Potatoes from last night’s dinner but you can use only zucchini and cheese if you prefer.

Serves 1-2

Ingredients:

1 medium zucchini (thinly sliced)

1 cup of cubed cooked potatoes

3 eggs

1 tablespoon of olive oil

Shredded cheese

Salt and pepper to taste

Instructions:

Saute the zucchini with the potatoes in a medium skillet with the olive oil for about 4 minutes until the zucchini is slightly cooked while stirring it often.

Add the beaten eggs and let them cook for about 1 minute. Gently loosen the omelet on the sides so it doesn’t stick. After another minute, cover the skillet with a large plate and invert the omelet back into the pan uncooked side down.

Turn off the burner. Add the cheese and cover for another minute. The omelet will finish cooking and the cheese will melt. Add salt and pepper to your taste. Enjoy!