ZUCCHINI FRITTATA WITH CUCUMBER-YOGURT SAUCE

Posted in Small Dishes, Vegetarian-friendly, Veggies by sallybr

It’s been incredibly hot in this neck of the woods, so our dinners are for the most part light and easy to prepare. This frittata was inspired by a recipe from Elle a la Table. Delicious, even if the cucumber sauce seemed a bit unusual to be paired with it. They worked well together, much to my delight.

ZUCCHINI FRITTATA WITH CUCUMBER-YOGURT SAUCE
(inspired by Elle a la Table)

5 eggs
1 shallot, minced finely
1 zucchini (you might not need the whole zucchini, depending on its size)
20 g butter, divided
1 tablespoon grape seed oil
50 g pecorino cheese, grated
1/2 cucumber
150 g thick Greek yogurt
Herbes de Provence to taste
salt and pepper to taste

Prepare the sauce: peel and grate the cucumber. Mix them with the yogurt, Herbes de Provence, salt and pepper. Reserve in the fridge until needed.

Wash the zucchini and cut in very thin rounds, do not peel it. In a large frying pan, cook the shallot and zucchini slices with half the butter and the olive oil over medium heat for 10 minutes, stirring regularly.

Meanwhile, beat the eggs. Stir in the grated pecorino. Season with salt and pepper to taste. Increase the heat under the pan, add the remaining butter, and pour in the eggs. Cook until the bottom is fully set, cover the pan to allow steam to help start setting the top. Flip the frittata with the help of a plate, and cook the second side for a few minutes, util just set.

Serve with the cucumber sauce. It is also very good cold.

ENJOY!

to print the recipe, click here

Comments: I don’t buy Pecorino cheese that often, but I probably should. It has such a sharp bite, sometimes it’s exactly what you need. For the frittata I used my Tarte Tatin pan, which is quite appropriate with the handles that allow for efficient “flipping”. The diameter is 9 3/4 inch, 2 inches high. You will have to use the amount of zucchini slices that fully cover your pan, and also play with the number of eggs. Full coverage is needed, but you cannot add a large volume or it will be a mess to try and flip it. For our pan, five eggs was the perfect amount.

The cucumber sauce is quite refreshing, you can use it as a side dish for all sorts of meals, I am dreaming of grilled salmon next. I was not sure if I was going to like the combination, so I added alongside. But here’s my second helping…

Very delicious, simple and light dinner. Slices of sourdough were of course much appreciated also…

1 YEAR AGO: A Trio of Brownies

2 YEARS AGO: A Typical Dinner at The Bewitching Kitchen

3 YEARS AGO: Rolled Buttercream

4 YEARS AGO: Miso-Ginger Turkey Meatballs with Cabbage “Noodles”

5 YEARS AGO: Smoked Shrimp Tacos with Roasted Jalapeño Salsa

6 YEARS AGO: Corn Fritters

7 YEARS AGO: Minnie Macarons

8 YEARS AGO: Air-Fried Mexican Meatloaf

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10 YEARS AGO: Perfect Soy-Grilled Steak

11 YEARS AGO: The Devil’s Bread

12 YEARS AGO: Heart of Palm Salad Skewers

13 YEARS AGO: Potluck Frittata and Lavoisier

14 YEARS AGO: Home-made Corn Tortillas

15 YEARS AGO: Whole-Wheat Spaghetti with Peanut Sauce

16 YEARS AGO: Brigadeiros: A Brazilian Party!

17 YEARS AGO: Lemony Asparagus

18Feb2026

LIGHT LUNCH, TWO WAYS

Posted in Breakfast & Brunch, Small Dishes, Vegetarian-friendly by sallybr

Today I share a couple of recipes that have my name written all over. They are low in carbs, full of flavor and… loaded with eggs! I am after all, a very enthusiastic egg-cheerleader. I probably enjoy them for lunch in some version (scrambled, omelette, over-easy) several times per week. Without further ado, here they are…

Let’s start with the Low-Fat Quiche, courtesy of Helen Fletcher

SIMPLE LOW-FAT QUICHE
(slightly modified from Helen Fletcher’s Pastries like a Pro)

1 cup low-fat yogurt
½ cup cottage cheese
3 large eggs
1 tablespoon cornstarch
1 teaspoon salt
½ teaspoon black pepper
4 cups broccoli, trimmed closely and cut
½ cup roasted red peppers
6 ounces sharp cheddar cheese, grated (170 grams)
½ cup parmesan cheese, grated (58 grams)
½ teaspoon dry mustard
⅛ teaspoon cayenne pepper

Heat the oven to 350F. Spray a 9-inch pie plate with non-stick baking spray. Reserve.

Place the yogurt and cottage cheese in the bowl of a processor. Process until smooth, scraping down as necessary. Add the eggs, cornstarch, salt and pepper. Process until smooth, it will be a very loose mixture. Add the mustard and cayenne pepper and give it a final processing.

Place the broccoli in the microwave with just a spray of water. Cover with plastic wrap and microwave for 2 minutes at 80% power. Dry the broccoli well, transfer to a bowl and add the red pepper. Add the yogurt mixture, them the cheeses and mix it all well. Pour into the pie pan and bake for about 40 minutes. It should be set in the center and lightly browned.

Allow it to cool for 15 miutes before slicing. It can be consumed warm or cold.

ENJOY!

to print the recipe, click here

Comments: Make sure to visit Helen’s blog since that post is a full lesson on how to make any kind of savory quiche (low-fat) that you might desire. The fact that it does not need a crust makes it also much lower in carbs, which is something I don’t mind for my lunch.

Moving on, Prosciutto Egg Muffins…

PROSCIUTTO EGG MUFFINS
(from The Bewitching Kitchen)

3 eggs
2 cups shredded Mexican blend cheese
1/2 tsp cumin
1/4 tsp cayenne pepper (or to taste)
6 slices proscuitto
salt to taste

Heat oven to 350℉. Line a muffin tray with paper liner or spray with olive oil. If using a silicone tray, no need to do that.

In a medium mixing bowl, add in the eggs and beat well. Next add in the cheese, spices and salt. Whisk vigorously until combined. Cover the slots of the muffin tray with the prosciutto slices. You should have enough for 6 egg muffins. Pour the mixture into the slots. Bake for 20 minutes or until set and starting to get golden on top.

ENJOY!

to print the recipe, click here

Comments: Even though I make this type of food for myself, the husband approved them both and we ended up sharing them. Light and delicious, leftovers can be warmed in the microwave at low power for a minute and the a brief heating in a 350F oven for perfect texture. This is the perfect opportunity to put this amazing pan to use, by the way. It was featured in my latest In My Kitchen post (click here to read it).

ONE YEAR AGO: Three Adorable Cookies

TWO YEARS AGO: Ube Sourdough, Two Ways

THREE YEARS AGO: Brown Butter Dulce de Leche Cookie Cups

FOUR YEARS AGO: Chicken Poblano Tortilla Soup

FIVE YEARS AGO: Kung Pao Chicken

SIX YEARS AGO: Galette de Rois

SEVEN YEARS AGO: Sous-Vide Overnight Oatmeal

EIGHT YEARS AGO: A Valentine’s Day Opera

NINE YEARS AGO: Incredibly Simple Times Four

TEN YEARS AGO: Walnut-Cranberry Sourdough Bread

ELEVEN YEARS AGO: Ottolenghi in Brazil?

TWELVE YEARS AGO: Roasted Winter Vegetables with Miso-Lime Dressing

THIRTEEN YEARS AGO: 2012 Fitness Report: P90X2

FOURTEEN YEARS AGO: Caramelized Bananas

FIFTEEN YEARS AGO: Roasted Lemon Vinaigrette

SIXTEEN YEARS AGO: Whole Wheat Bread

12Jun2025

ZUCCHINI FRITTATA

Posted in Breakfast & Brunch, Small Dishes, Vegetarian-friendly, Veggies by sallybr

I might be on a roll concerning special gadgets. Case in point, I have a pan that is designed to make Tarte Tatin (!!!), but today I am incredibly proud to show you how to use it to make a nice frittata. Do you need that pan? No. But are you going to be the coolest cook in town if you use it? YES, YOU ARE.

ZUCCHINI FRITTATA
(from The Bewitching Kitchen)

2 Tbsp. olive oil or unsalted butter
2 shallots, minced
2 medium zucchini, sliced and each slice quartered
4 large eggs
1/4 cup whole milk
4-6 pieces of fresh mozzarella
1/2 tsp salt
1/2 tsp Herbes de Provence
¼ tsp. freshly ground black pepper

Place rack in middle of oven; heat oven to 350°. Heat 2 Tbsp. olive oil or unsalted butter in an oven-proof skillet. Add the shallots and zucchini, sauté, stirring occasionally, until softened, about 5 minutes. Meanwhile, whisk the large eggs in a medium bowl with the milk, salt, pepper and spices mix.

Pour egg mixture into the skillet. Add the pieces of mozzarella. Cook, stirring occasionally, just until edges pull away from sides of pan, about 5 minutes. Transfer skillet to oven and bake until set, 10–15 minutes. Serve immediately or at room temperature within an hour or so.

ENJOY!

to print the recipe, click here

Comments: You can flip the frittata off the pan and serve it with the brown side up, or cut it straight in the pan, anything works. It turned out creamy, light and fluffy. The pan makes it a breeze to invert and flip the frittata onto a serving plate. We will be enjoying this type of meal in many variations on a regular basis… Mushrooms, red bell peppers, maybe even some smoked salmon in the mix.

ONE YEAR AGO: Chocolate-Covered Oreos Strike Again

TWO YEARS AGO: Sesame-Miso Yakitori

THREE YEARS AGO: Marinated Chickpeas with Slow-Roasted Red Peppers

FOUR YEARS AGO: Mini-Pullman Sourdough Bread

FIVE YEARS AGO: Gibassier

SIX YEARS AGO: Sundried Tomato Twist Bread

SEVEN YEAR AGO: And now for something completely different….

EIGHT YEARS AGO: Parsnip, Coconut, and Lemongrass Soup

NINE YEARS AGO: In My Kitchen, October 2016

TEN YEARS AGO: Paleo Moussaka

ELEVEN YEARS AGO: In My Kitchen, October 2014

TWELVE YEARS AGO: In My Kitchen, October 2013

THIRTEEN YEARS AGO: Crimson and Cream Turkey Chili

FOURTEEN YEARS AGO: Taking a break from the nano-kitchen

FIFTEEN YEARS AGO: Chocolate Chip Cookies

17Apr2025

INCREDIBLY SIMPLE PROSCIUTTO BAKED EGGS

Posted in Breakfast & Brunch, Incredibly simple, Pizzas & Small Dishes by sallybr

This recipe was inspired by a version from Mark Bittman published back in 2022. I really like the modifications I included, and hope you will also. In typical Sally’s fashion, I got so hooked on it that it was my lunch several days in a row. Yeah, that’s the way I roll. Sometimes.

BAKED EGGS WITH PROSCIUTTO AND TOMATO
(inspired by Mark Bittman)

serves two

2 low-carb tortillas (or any other flour tortilla you like)
olive oil spray
2 slices beefsteak tomato
2 slices of prosciutto di Parma
2 eggs
Parmigiano-Reggiano cheese
drizzle of heavy cream (optional)
salt (very little)

Heat oven to 375F.

Cut the tortilla to fit snuggly and the bottom of your dish. Spray the dish with olive oil, add the tortilla, spray the top lightly with oil.

Place a slice of tomato on top, a slice of prosciutto, break the egg over it. Add cheese, and if you want, a little drizzle of cream. Salt lightly, the prosciutto will be very salty.

Bake for 15 minutes, or until egg yolk cooked to your liking. If egg white is not fully cooked, run under the broiler. You can also start the baking covering the dish with aluminum foil to help steam the egg white and cook it properly.

ENJOY!

to print the recipe, click here

Comments: To me, this is almost a perfect lunch. You can kick it up a notch using a slice of sourdough bread instead of tortilla, but I like to keep it light. Beefsteak tomato is underrated, in my opinion. I love it and in this preparation it is really the best kind to use. It stands to baking and contributes moisture and flavor. You can use ham instead of prosciutto, although I rather stick with the latter. The only tricky part is baking long enough to cook the egg white without overcooking the yolk, but play with it and you’ll find what works best in your oven.

ONE YEAR AGO: Bicolor Ravioli

TWO YEARS AGO: Crispy Asparagus Salad with Toasted Bread Crumbs

THREE YEARS AGO: Low-Carb Super Fast Chicken Parmigiana

FOUR YEARS AGO: Sundried Tomato Spelt Sourdough

FIVE YEARS AGO: A Duet of Chocolate Bonbons

SIX YEARS AGO: Chocolate Tartlets with Honey-Caramel Filling

SEVEN YEAR AGO: Zucchini Soup with Tahini

EIGHT YEARS AGO: Black Sesame Macarons

NINE YEARS AGO: Fine Tuning Thomas Keller

TEN YEARS AGO: Cauliflower Tortillas

ELEVEN YEARS AGO: Majestic Sedona, Take Two

TWELVE YEARS AGO: Secret Ingredient Turkey Meatballs

THIRTEEN YEARS AGO: Swedish Meatballs and Egg Noodles

FOURTEEN YEARS AGO: Italian Easter Pie

FIFTEEN YEARS AGO: Black Olive Bialy

27Oct2024

MUERTOS RANCHEROS

Posted in Poultry by sallybr

The moment I stumbled on this amazing blog – Ghoulatheart.com – I knew I had to make something from it right away. The recipe for Muertos Rancheros called my name really loud, as I had the right pan for it and the timing could not be more perfect: the week before Halloween! I made a tomato-free version, so if you want a more authentic version, check her blog post.

MUERTOS RANCHEROS
(inspired by Ghoulatheart.com)

Mock tomato sauce:
1 jar of roasted red bell pepper (12 ounce)
8 ounces mushrooms
1 tablespoon balsamic vinegar
salt to taste

2 tablespoons olive oil
1 shallot, finely minced
1 celery stalk, diced
1 pound ground turkey
1 tsp salt
1/2 tsp chili powder
1/2 tsp cumin
1 can black beans
cilantro leaves to taste
chicken stock to adjust consistency

jumbo eggs, whites and yolks separated
olive oil spray

garnish (optional)
flour tortillas cut in ghost shapes
olive oil spray

Heat oven to 350F.

Cut flour tortilla in ghosts shapes of varied sizes. Spray olive oil on both sides and bake until golden. Reserve for garnish.

Make the bell pepper sauce by running all ingredients in a food processor until super smooth. Reserve.

Heat the olive oil on a large skillet, add the celery and shallots, season lightly with salt. Sautee until fragrant. Add the ground turkey, salt, chili, cumin, and cook until the turkey is almost cooked through. Add 1 cup of the red bell pepper sauce, cook gently in low heat for 10 minutes, with the lid on. Add the black beans, cilantro, and a little chicken stock to loosen the sauce and make it a good environment to place the eggs over. Cover the pan and keep it at a simmer.

Make the eggs. Spray the skull pan with olive oil, add the egg white of the JUMBO egg, season lightly with salt. Cook in the oven for 4 minutes. Remove the pan, add the egg yolks, one per cavity. Put back in the oven and cook for 3 to 4 minutes more. Remove the pan from the oven, go over the edges of the eggs with a plastic knife or spatula to make sure it is loose enough to slip off the pan. Place a parchment paper and a baking sheet on top of the pan (careful, it is HOT), invert it. Eggs should slip off easily. Carefully place them with a silicone spatula over the sauce, with the heat turned off. You might need to add more chicken stock depending on how dry the sauce looks. Serve immediately decorated with tortilla ghosts.

ENJOY!

to print the recipe, click here

Comments: If you ever need to adapt a recipe that calls for tomato sauce due to food sensitivities, I recommend you try this red bell pepper version. I saw it online in a discussion forum and was intrigued. We really like it a lot. It is of course a huge departure from the ranchero sauce, but I hope the Ranchero Police won’t come after me. Cooking the eggs in the pan can be tricky, I had a big mess on my first try, I did not use spray, I rubbed olive oil in the cavities and that was clearly not effective. Some readers of her blog recommended adding the yolk to the sauce and just cooking the whites in the pan, but I found it harder to invert the egg whites only as the volume is very shallow. I think what works best is add the eggs to the sauce with the heat OFF, and let the yolks just cook in the residual heat. You might want to practice with one egg in your oven and see how it goes. Nudge the egg gently with a plastic spatula before inverting on the parchment paper.

Such a fun meal for scary times! The tortilla ghosts I saw on FoodTV The Kitchen show, and thought it was a good way to add something else to this meal. Poor little ghost was a little scared, knowing his end – another end – was near!