Even with all of the effort I put in, I still have trouble getting my daughter to eat a wide variety of meats.  I certainly won’t stop trying, but I do work with what I know she will eat – largely vegetables and cheese. That leaves me thinking about protein an awful lot.  I browse recipes online quite often just to get ideas and one popped out the other day – frittata.  It is similar to the omelet, but prepared slightly different. Instead of being made completely on the stove top, it is baked near the end of cooking to brown the cheese and create a crust.

 

We made one in class recently with leeks, zucchini,prosciutto and mozzarella.  One of the best parts about making a frittata for kids is that they get to crack eggs – lots of them. After you show them how to do it, leave them be – then pick out the shells that will inevitably end up in the bowl.

    

 

Frittata Recipe

 

Preheat the broiler to 500 degrees

 

1 dozen eggs – beaten lightly

1 cup milk

1 clove garlic, minced

½ leek cleaned and thinly sliced

1 medium zucchini – cut into small cubes

½ pint grape tomatoes – cut in quarters

¼ lb prosciutto – shredded

½ lb fresh mozzarella – cut into small pieces

¼ cup Parmesan – grated

1 tbsp olive oil

1 tbsp butter

salt and pepper to taste

 

Heat butter and oil in a 12” skillet over medium heat.  Once butter melts, sauté leeks until soft.  Add garlic to the pan and cook one minute longer.  Add zucchini and tomatoes to the pan and cook for 2-3 minutes more.  Combine milk and prosciutto with the eggs.  (The kids loved the proscuitto.)

   

 

Lower the heat to medium low.  Pour eggs over vegetable mixture and tip/swirl pan to distribute wet egg center to the edges of the pan.  Season the frittata with salt and pepper. 

 

Sprinkle the mozzarella evenly over the eggs.  Slide spatula under the frittata to insure it is not sticking to the pan. Continue tipping/swirling the pan with a rubber spatula until most of the loose and wet egg in the center begins to cook.  Cover pan and cook over low heat until the egg is no longer loose and wet in the center.  It may take as long as 10-15 minutes to get to this stage. 

 

Take the cover off of the pan and sprinkle Parmesan on the frittata.  Put the frittata under the broiler for 3-5 minutes until it browns on top and is bubbling.

 

Remove from the broiler and allow it to cool for at least 10minutes.  Carefully slide the frittata out of the pan onto a serving dish and cut into wedges.  Serve with a salad on the side.