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Posted on Jun 29, 2006 in Eggs, Laptop Lunchbox, Meat, Recipe, Sandwich or Wrap | 9 comments

Fritatta recipe & Laptop Lunch

Fritatta recipe & Laptop Lunch


Pulled out the mini frypan for this one.

Fritatta lunch

  • sausage and zucchini frittata with aji amarillo sauce
  • rye cocktail bread
  • homemade hummus
  • lemon cucumber and red bell pepper slices for dipping in hummus
  • container of Lizano sauce for the frittata
  • little butter

I love Lizano sauce!!! It’s like the national sauce of Costa Rica — they have bottles of it on restaurant tables like there are bottles of ketchup in the U.S. Great on beans/rice, vegetables, meat, and (my favorite) eggs. Green heroin — yum. Packed in our Laptop Lunchbox.

Mini-frittata recipe (serves 1)

1/2 small zucchini, halved lengthwise and sliced
1 large sausage, halved lengthwise and sliced
1 Tb vegetable oil
3 eggs
1/3 cup grated Parmesan cheese
freshly ground black pepper
1 Tb aji amarillo puree (Peruvian yellow chiles — not that hot) (optional)

  1. In a bowl, mix together the eggs, Parmesan cheese, pepper, and aji amarillo puree (and any herbs you want to use). Set aside.
  2. Turn on your broiler (or salamander) with the oven rack in the top position.
  3. In an 8″ nonstick mini-frypan, heat the vegetable oil on medium-high heat. Add the zucchini and sausage (or whatever other fillings you’d like to use), and saute until slightly brown and the zucchini is cooked through. I added a 1/4 cup of water and covered for a couple of minutes to speed the zucchini cooking, then removed the lid and cooked the water off.
  4. Reduce heat to medium, and add the egg mixture to the pan. Stir with a rubber spatula until large curds have formed, then stop stirring and reduce heat slightly.
  5. When it looks like the bottom has set up (about 1 minute later), put the frypan under the broiler until the top is puffy and turns a golden brown.
  6. Remove from heat and let it sit for 3-5 minutes off heat. Residual heat will continue cooking the eggs and help the egg release from the pan.
  7. Use the rubber spatula to gently release the frittata from the pan. Turn out on a cutting board and cut into wedges with a sharp knife. Trim the wedges as necessary to fit them into your lunch container. EAT!