Day 4: Zucchini Frittata with Tomato-Garlic Spaghetti

See? I'm not a granny!

The Husband has taught me how to work the whole digital camera thing with his dorky PC and here's my first posted picture, taken by the Husband himself while I was putting together the pasta entree for a dinner party I hosted last night. I'm finally getting into the swing of this whole blogging thing. I've even registered www.warmbutterreview.com for when I finally get into designing my own site and the such.

Meantime, in the world of reality...

Day 4 of Everyday Food's Make Five Meals (But Shop Only Once) is Zucchini Frittata with Tomato-Garlic Spaghetti. The four cups of veggies from the previous night--Roasted Zucchini, Onion, and Peppers--are reserved for the Zucchini Frittata. The Frittata baked up nice and high, and the whole thing was very light and airy. I also really liked the spaghetti recipe. Either would have been great on their own. Timing for both recipes are accurate. It indeed does take 15 minutes to slice up 6 garlic cloves and 6 plum tomatoes.

Zucchini Frittata
Serves 4; Prep time: 10 minutes; Total time: 55 minutes.

1. Preheat oven to 400 degrees. Brush a 9 1/2-inch deep-dish pie plate (this is the one that I used) with 1 teaspoon olive oil. Drain any liquid from leftover Roasted Zucchini, Onion, and Peppers; place in pie plate.

2. In a large bowl, beat 10 large eggs with 1/2 cup grated Parmesan cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon ground pepper; pour over vegetables.

3. Bake until top is golden and center is set, 35 to 40 minutes; cool 5 minutes before serving.

Per serving 328 calories; 19.3 grams fat; 22.9 grams protein; 17.5 grams carbohydrates; 4.4 grams fiber.


Tomato-Garlic Spaghetti
Serves 4; Prep time: 15 minutes; Total time: 30 minutes.

Coarse salt and ground pepper
12 ounces spaghetti
3 tablespoons olive oil
6 garlic cloves, slivered
6 plum tomatoes, diced

1. In a large pot of boiling salted water, cook spaghetti until al dente, according to package instruction; drain. Rinse with cool water.

2. Transfer 2 cups pasta to a medium bowl, and toss with 1 tablespoon oil; set aside for Tofu Stir Fry with Noodles (sorry, but I put the pasta aside, and so far have been able to get to making this recipe). Pasta can be kept covered and refrigerated for up to 3 days.

3. Wipe pasta pot dry; heat remaining 2 tablespoons oil over medium-high heat. Add garlic; cook, stirring, until soft, about 1 minute. Add tomatoes, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until tomatoes are saucy 2 to 3 minutes.

4. Return remaining pasta to pot; cook, tossing occasionally, until heated through, 1 to 2 minutes.