Easy Elegance

Breakfast is not usually my favorite meal of the day, but this morning's was a welcome change from the ordinary in the form of a frittatta. I have to admit I have avoided frittattas in the past presuming they would stick to the skillet (since mine doesn't have a non-stick coating). However, I was pleasantly surprised. Not only was this dish easy to make, it tasted great and looked good too.

Today's concoction began with finely chopped zucchini, yellow squash, and mushrooms. These were sauteed in the skillet with olive oil based cooking spray over medium heat. Out of personal preference, I cooked them until they were soft and beginning to brown. (While I like crisp-tender veggies in stir fry, they're not at the top of my list for breakfast.) Next, I whisked together some egg beaters, black pepper, and feta cheese, and poured this over the veggies before walking away for a couple of minutes. (This was difficult since I'm always tempted to stir everything!) When the center was nearly set, I added some grated Parmesan cheese and put the pan under the broiler for a few more minutes until the top was lightly browned, the eggs were puffed, and the cheese was melted.

Jeff and I both enjoyed this breakfast partially because of the taste, but also because it was so beautiful on the plate. To serve it, I ran a thin spatula around the edges and under the middle, and then slid the whole thing onto a large plate where I cut it into quarters. The colors were gorgeous - pale yellow eggs, golden tan puffed topping, creamy white feta cheese, forest green zucchini, bright squash, and dark brown mushroom pieces. I felt as if I were eating in a fine restaurant. (Actually, it reminded me of a particular breakfast at the Paris Hotel in Las Vegas where my plate was adorned with a similarly colorful omelet.) We rounded out the meal with fresh cantaloupe (a seasonal favorite), most of which the boy inhaled. In retrospect, a couple cups of hot orange tea would have been nice. Had I known how lovely the frittatta was going to be - both visually and orally - I might have pulled out some fancy dishes and a tablecloth to set the mood.

Overall, I will be making this again. I might even make one as an appetizer or party nibbles for company some time. Cut into small bites and served on toast points, this could be quite tasty as well as easy to make. Sometimes it pays to jump into a new dish even if you are skeptical of the results.