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Friday recipe: Ricotta frittata with zucchini

I find that making a frittata is one of the easiest dishes there is. Add a salad to the menu and you have a gorgeous meal! (and a bottle of vino too!).

During the summer season I always try to make easy recipes, the heat plus the slow pace of summer doesn’t allow you to stay in the kitchen for hours. (Though my mother still cooks for 12 people every Sunday, rain or shine -she placed an air conditioner in her kitchen!)

Today I am going to share a frittata recipe that hopefully you will try and love!

This frittata is not the same, but i wanted to give you an idea of how it looks like!

This frittata is not the same, but i wanted to give you an idea of how it looks like!

Ricotta frittata with zucchini:

(Try to find fresh good quality ricotta in an Italian market)

6 large eggs, salt and freshly ground pepper, 1 cup fresh ricotta cheese, 1 clove garlic minced, 1 tablespoon chopped fresh marjoram, parsley or mint, 1 medium zucchini finely chopped, 2 tablespoons extra virgin olive oil.

-In a medium bowl, beat together the eggs, salt, pepper, ricotta, garlic, and herbs.

-Heat 1 tablespoon olive oil in a pan, add the zucchini. cook, stirring often until tender, about 8 minutes. Season to taste with salt.

-Add the remaining spoon of olive oil to the pan, turn up the heat and add the egg mixture. Jiggle and tilt the pan to distribute the zucchini through the eggs, and lift the edges of the mixture so that the eggs can rum underneath.

-Reduce the heat and cover. Cook for 10 minutes or until set.

-You can run the pan under the broiler until the top is browned if you want.

– Slide the frittata onto a platter, serve hot, cool or at room temperature.


*image via pinterest

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Eggplant salads

Eggplant is an excellent source of dietary fiber, which can help protect against colon cancer and keeps the digestive system regular. The vitamins in eggplant consist primarily of vitamin A (in the form of beta-carotene), B vitamins, folate and vitamin C.

Eggplant is also rich in minerals, boasting a large quantity of potassium, magnesium, calcium and phosphorous.  Once you realize how beneficial eggplant is to your health, you may want to give more consideration to it becoming a regular part of your diet.


Today I will share with you two very simple salads made with eggplants that you will love! (Because they are very easy, and good!).

Grilled eggplants with balsamic vinegar:

. 3 to 4 medium eggplants

. 6 to 8 cherry tomatoes (you can always use normal tomatoes, that’s the beauty of Mediterranean cuisine, it is so flexible!)

.Flakes of parmesan cheese

.Some chopped parsley

.Balsamic vinegar, olive oil, salt and pepper to taste

Wash the eggplants, cut them into slices of almost 1 inch of thickness, place them on the grill (I use my electrical grill) over medium heat, until they are soft.

Remove them, and cut the slices in the middle being careful not to remove the skin.

Place them in a plate, add the sliced tomatoes, cheese, and the parsley.

In a small bowl mix some balsamic vinegar, the olive oil, salt and pepper. Pour over the eggplants and mix.

There you have it, a delicious eggplant salad!


Green onion and eggplant salad:

.1 big eggplant or 4 medium ones

.3 green onions, chopped

.1 clove of garlic, mashed

.1 big tomatoe, diced

. Lemon juice, olive oil, salt and pepper

Place the eggplants on a baking sheet in the oven under the grill, until the skin begins to burn, u can poke it with a fork to see if it is soft.

Take it out from the oven, peel it, and smash it with a fork until it is coarsely pureed.

Add to this mixture, the tomatoes, green onion, garlic, and add the lemon juice, olive oil, salt and pepper to taste.

And voila, a Mediterranean eggplant speciality full of taste and flavor!


 Try them and let me know how you liked them!

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