Mother’s Day–Zucchini Frittata and Gluten-Free Oatmeal Raspberry Muffins

This is my third year making my mother a very full Mother’s Day breakfast.  I rarely make frittatas but for on this day of the year, mainly because of the many eggs they take up, and my non-desire to eat so many eggs at once.  This frittata, a recipe I got and adapted from Williams-Sonoma, is absolutely wonderful with its choice of fresh herbs, produce, and cheeses.  There’s lemon zest, too, which would seem strange in a savory egg dish but which actually makes the other flavors shine out all the more.  Lots of chives and parsley go hand in hand with fontina, parmesan, and many strips of thin zucchini.

 The muffins are a new recipe, and one I tweaked in so many ways.  The recipe below isn’t actually what I made, because I was a bit unsatisfied with my results.  I filled the muffins with raspberry jam, but I think fresh raspberries, though not in season, would work much better in these incredibly nutty muffins.  On a whim I tried substituting a large portion quinoa flour for the whole wheat flour, giving the muffins an even richer taste.  I cut back on the sugar by just 1/4 cup, which you can add back in if you’d like.  I personally prefer them less sweet.  You could just sprinkle some of the sugar on top, making them a little sparkly.

 Along with the frittata and muffins was a strawberry, mango, banana fruit salad with lime ginger dressing, but I kind of threw it together based on multiple sources, so giving you anything definite wouldn’t be reliable.  Happy Mother’s Day to everyone, hope you enjoyed it as much as I have!

Spring Garden Frittata
Adapted from Williams-Sonoma
serves 8

7 eggs, beaten
1 Tablespoon lemon zest
3 Tablespoons finely chopped fresh parsley
3 tablespoons finely chopped fresh chives
1/2 cup grated parmesan cheese
1/3 pound fontina cheese, cup into 1/4-inch cubes
2 Tablespoons heavy cream
1/2 tsp. salt, plus more to taste
Freshly ground pepper, to taste
3 Tablespoons olive oil
1 medium to large onion, diced
1 large clove garlic
1 1/2 pounds zucchini, cut lengthwise into 1/8-inch strips
1 cup cooked peas

Combine eggs with lemon zest, parsley, chives, parmesan, fontina, cream, salt, and pepper in a medium bowl and set aside.  Heat 1 tablespoon olive oil over medium heat and add onion.  Cook until soft and translucent, then add garlic and cook until fragrant.  Remove to a bowl and set aside.  Heat one more tablespoons olive oil in the skillet and place half of the zucchini flat inside.  Cook, covered, stirring occasionally until tender.  You may want to add a little water so the zucchini steam ad cook faster but don’t burn. Do the same thing for the second batch, adding same amount oil if necessary to start.  Add in peas and onions, and then pour egg mixture, making sure cheese and eggs are equally dispersed.  Cook until the eggs are set on all but the top.  As the frittata cooks, use a spatula to lift up the sides so uncooked eggs will cook. Place under the broiler until cheese melts, the frittata is browning, and eggs are fully cooked.  Let sit for five minutes or so before cutting.

Gluten-free Oatmeal Raspberry Muffins
Liberally Adapted from Bon Appétit November 2010
Makes 18 muffins

2 1/3 cups quick-cooking oats (make sure they aren’t processed with wheat)
2/3 cup quinoa flour
1/3 cup white rice flour
1 teaspoon xantham gum
1/2 cup chopped pecans
1/2 cup packed dark brown sugar
1/4-1/2 cup sugar
2 Tablespoons oat bran or rolled oats
2 Tablespoons flax seed meal
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
3/4 teaspoons salt
1 cup buttermilk or sour milk
1/2 cup canola oil
1 large egg
1 teaspoon vanilla
1/3 cup mashed banana
1/3 cup boiling water
1 1/2 cups fresh or frozen raspberries

Preheat oven to 375 degrees Fahrenheit.  Grease muffin tin or use muffin cups to line.  Whisk together the first twelve ingredients (up to the salt).  Then whisk together the wet ingredients, minus the boiling water.  Add the wet ingredients to the dry ingredients, mix, and then add the boiling water.  Fold in the raspberries.  Because this is changed a bit from what I originally made, and because I had frozen the muffins, I’m not sure of how long you would cook them.  The gluten recipe states 20 minutes though, so I’d say at about 18 minutes you should check them.

 

 

This entry was posted in Archives, Breakfast, Brunch, Lunch, Snacks and tagged by Madeleine C.. Bookmark the permalink.

About Madeleine C.

Hi I'm Madeleine and I am an avid cook and baker! Between school, homework swimming, and everything else in my life, I really enjoy cooking! I am 15 (now 16) years old, and have two brothers, both of whom have celiac disease along with my father. For this reason, I often make gluten-free things that will satisfy them as well as those who can readily consume gluten. I enjoy making the complex and the simple, and enjoy a challenge while cooking. That's just about it!