I'm back but only because I have a really cool low-carb recipe to share -- courtesy of Eric Ripert, the chef/owner of the five-star Le Bernardin in NYC (and a frequent judge on "Top Chef." The recipe is for a Zucchini, Parmesan and Mint Frittata. The recipe below serves 2-3 people.
You need the following:
6 large eggs
1 medium zucchini cut into thin strips
1/4 cup grated Parmesan (you can substitute Romano cheese if you wish -- I do)
1/4 cup of fresh mint, torn
3 tablespoons of good olive oil
Sea salt and freshly ground pepper
Heat oven to 350 degrees. Whisk the eggs in a mixing bowl. Add Parmesan, zucchini and mint; season with salt and pepper.
Drizzle the olive oil in a 8 1/2 inch gratin dish (or baking pan) and pour the egg mixture into the dish. Bake for 20-25 minutes until eggs are set. Let stand for 2-3 minutes before serving.
A nice fresh green salad or some steamed veggies is a great accompaniment to this dish.
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