Pulled out the mini frypan for this one.
- 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
1/3 cup grated Parmesan cheese
freshly ground black pepper
1 Tb aji amarillo puree (Peruvian yellow chiles — not that hot) (optional)
- In a bowl, mix together the eggs, Parmesan cheese, pepper, and aji amarillo puree (and any herbs you want to use). Set aside.
- Turn on your broiler (or salamander) with the oven rack in the top position.
- 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.
- 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.
- 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.
- 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.
- 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!
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