Monday, March 22, 2004

French Onion Soup and Zucchini-Oregano Frittata

Made French onion soup (quick style) and a zucchini-oregano frittata last night...a delicious dinner that was actually healthy, heavy on protein with a no-carb count. Sautee 5 or 6 cut-up (not chopped) onions in 3 tbsps butter for 30 minutes until soft and almost transparent. Add 3 cans of good-quality beef broth and bring it to a boil. Turn down to simmer, and add 1/2 cup of cooking sherry to deepen the taste. Simmer for 30 minutes, and add salt and white pepper to taste. Rather than adding croutons and heavy baked cheese, I served it steaming in bowls with grated Swiss cheese lightly sprinkled over the top. For the frittata, sautee 5 sliced zucchini in canola oil for 15 minutes in a medium-sized frying pan. Season with with garlic salt, garlic pepper and oregano to taste (2 tbspns in our home). In a separate bowl, beat 8 eggs with a 1/2 cup milk, and pour over the zucchini. The trick of a frittata is to cook it at a medium heat so that the bottom is not overdone and the top is not soupy. Never mix it a la scrambled eggs, and don't fold over, or it becomes an omelette. When you think it is done...about 12 minutes, place a platter upside-down over the pan. Flip the pan and platter over so that the fritatta falls neatly onto the platter, ready to cut into pie wedges for your hungry family.

Our 12 year old raved about how good dinner was, and Ron's blood sugar count was low this morning. And it was fun, creative fare to concoct on a quiet Sunday evening.

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