copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Dreaming of the sun, the beach, the warm sea..I guess it is cabin fever. If you are in many places of the world experiencing the winter blitz of snow take a vacation to a sunny warm place -at least in your mind..get away even if for a few minutes or a meal.
In Italy, we wrap of slices of freshly made or left over frittata to take for lunch to the beach in the summertime. But you can also take it to school or work.or have it for lunch or dinner at home and take a staycation. Here is my favorite recipe for Frittata on the Beach (by the way it is also gluten free)!
Frittata on the Beach
*1/2 cup rice
*6 cipollini onions
*1 lb zucchini
*1/4 cup parmigiana-reggiano grated
*6 medium eggs
*fresh marjoram
*extra virgin olive oil
*pinch of salt
(optional-2 ounces prosciutto ham cut into cubes)
Cook rice in boiling water as directed on package. Drain and rinse under cool water. Cut onions and zucchini into round slices. Place 1 tablespoon olive oil in saute pan and heat. Place in onions and zucchini with fresh marjoram chopped, pinch of salt and saute for 3 minutes or until just golden brown. Place eggs in one bowl, place in grated parmigiana-reggiano cheese. Place in zucchini, rice and prosciutto (optional). Blend all together. Place 2 tblsps extra virgin olive oil in oven safe saute pan and heat. Place in frittata mixture and cook till edges are firm. Place in oven for 3 minutes to brown on top .
Remove from heat, cool, slice and eat or to take as a lunch to work or the beach, etc-wrap each slice in parchment or plastic wrap and take away.
For more recipes get your copy of the book selected as the best Italian cuisine book in the US- The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition
