Ingredients:

2 eggs
3/4 cup sliced zucchini
2 Tbsp. extra virgin olive oil
salt to taste

Instructions:

1. Sauté the zucchini in a 6″ nonstick pan with the olive oil. Be careful not to brown them. If they get to dry add a spoon of water.
2. In a bowl beat the two eggs and a pinch of salt with a fork.
3. When the zucchini are cooked put them in the eggs and mix well.
4. Put the eggs and zucchini back in the pan and cook at a low heat.
5. When the frittata starts to brown turn it over and cook the other side until it starts to brown too.
6. Cut the frittata into wedges and serve.

Notes:

If you are having trouble flipping the frittata without breaking it try putting a plate over the pan like a lid and then turn the pan over so the frittata falls to the plate. Once you have the frittata on the plate you can let it slide back into the pan.

Use it as an appetizer or in the place of a meat dish with a salad. It is a very flexible dish. On a hot day let cool off and eat it at room temperature too.

Ingredients:

2 eggs
1/4 cup green onions cut lengthwise
2 Tsp. extra virgin olive oil
salt to taste

Instructions:

1. Sauté the onions in a 6″ nonstick pan with the olive oil.
2. In a bowl beat the two eggs and a pinch of salt with a fork.
3. When the green onions are cooked put them in the eggs and mix well.
4. Put the eggs and onion back in the pan and cook at a low heat.
5. When the frittata starts to brown turn it over and cook the other side until it starts to brown too.
6. Cut the frittata into wedges and serve.

Notes:

If you are having trouble flipping the frittata without breaking it, try putting a plate over the pan like a lid and then turn the pan over so the frittata falls to the plate. Once you have the frittata on the plate you can let it slide back into the pan.

Use it as an appetizer or in the place of a meat dish with a salad. It is a very flexible dish. On a hot day let it cool off and eat it at room temperature.

Ingredients:

2 eggs
4 asparagus
1 Tsp. unsalted butter
salt to taste

Instructions:

1. Boil or steam the asparagus until cooked.
2. When they are done cut the tips together with about 1 inch of the stem and set them aside.
3. Continue cutting the remaing asparagus in thin slices until you get to the tough part. Discard the left over asparagus.
4. Sauté the asparagus slices and tips in a 6″ nonstick pan with the butter and a small pinch of salt for about two minutes.
5. In a bowl beat the two eggs and a pinch of salt with a fork.
6. When the asparagus are ready put them in the eggs and mix well.
7. Put the eggs and asparagus back in the pan and cook at a low heat.
8. When the frittata starts to brown turn it over and cook the other side until it starts to brown too.
9. Cut the frittata into wedges and serve.

Notes:

Be sure to make adjustments in with the salt if you are using salted butter.

If you are having trouble flipping the frittata without breaking it try putting a plate over the pan like a lid and then turn the pan over so the frittata falls to the plate. Once you have the frittata on the plate you can let it slide back into the pan.

Use it as an appetizer or in the place of a meat dish with a salad. It is a very flexible dish. On a hot day let cool off and eat it at room temperature too.

Ingredients:

8 eggs
2 to 2-1/2 lbs. asparagus
4 Tbsp extra virgin olive oil

Instructions:

1. In large pot bring the asparagus to a boil and then simmer until cooked, about 10-15 minutes (if possible keep the tips out of the water until the last couple of minutes.
2. Meanwhile bring the eggs to a boil and then reduce the heat and boil gently for 10 minutes.
3. When the eggs are ready, peel them and cut them into tiny pieces in a bowl.
4. Add the oil, mix well and salt to taste.
5. Divide the asparagus onto four plates laying them so that all the points come together on one side of the plate.
6. Divide the egg mixture into four equal parts and put it in the middle of the plate on top of the asparagus. Don’t cover the tips though.
7. Serve and enjoy.

Notes:

This simple recipe can be served as a main course.