Food, Nutrition and Cooking

Leave a comment

Summer Frittata

3/4 lb grated zucchini

3/4 lb grated eggplant

3 T olive oil

6 eggs or 1.5 cups egg substitute or any combination

1 large clove garlic, put through a garlic press

1 T herbes de Provence

1/3 cup Parmesan or any dry cheese

salt & Pepper

Place grated zucchini & eggplant in a colander, add a pinch of salt and allow to drain at least 30 minutes. Rinse & press water/moisture out.

Heat 1.5 T oil in large non-stick skillet over medium/high heat. Once hot, add veggies and cook, stirring occasionally for about 8 minutes. Transfer veggies to a bowl.

In a separate bowl beat eggs with whisk, add s, p, cheese, herbs garlic & veggies.

If need be, wipe skillet clean. Add remaining oil.  Once hot, lower to medium heat, then add veggie & egg mixture.  Check after a couple of minutes to be sure eggs are not sticking.  Cook about 10 more minutes.  Place a large plate over frittata & flip it onto the plate.  Then slide it back into the pan, uncooked side down.  Cook another 5 minutes and serve.

makes 4 servings with bread and salad

Leave a comment

Farinata- Chick Pea Flour Bread

This is a savory bread made of chick pea flour that is so easy to make it’s almost embarassing! It goes well with salad, eggs, Indian food or as a snack. It’s a take off on corn bread; easier with fewer ingredients, more flavorful and with a crunch.


1.5 cups chick pea flour (aka gram flour, garbanzo flour – available in Indian food shops and online)

2 cups warm water

Mix the above together and let stand at room temperature, covered for 2 hours. A “head” will form on the top which you will remove after 2 hours. You don’t have to worry if you don’t get 100% of the head off, just do your best.

Add to the batter by whisking in:

1 t kosher salt

1/2 t dried rosemary or other herb of your liking

3 T olive oil (you can use a flavored oil if you like such as lemon, just choose one that compliments the herb you’ve chosen)

Black Pepper to taste

Preheat oven to 500 degrees F. Place a ~ 10″ ceramic dish with low sides, in which you have swirled 2 T of the olive oil, in the oven as it preheats.

When the oven is hot, add the batter to the hot dish and bake 25-30 minutes. The bread will get nice and crisp.

Serve warm.