Hellooo Lovelies! I am SO enjoying maternity leave and playing housewife/mom — wait, I guess I’m not really “playing” anymore, am I?
2 tablespoon(s) olive oil, plus more for the dish
Roasted fingerling potatoes (I had some leftover) but any cooked version of potatoes would do
Salt & Pepper
Scallions ( I didn’t have these but they would be great)
1 zucchini
1 clove(s) garlic, finely chopped
1 teaspoon(s) (or up to 3 teaspoons) crushed red pepper flakes
10 large eggs
1 cup(s) sour cream
6 ounce(s) extra-sharp Cheddar, coarsely grated (about 1 1/2 cups)
1/2 cup(s) (about 2 ounces) grated Parmesan
What you do:
The other day I was in a total slump about what to make for dinner when I decided to browse through my mother’s issue of Women’s Day. It’s not a magazine I would have thought about subscribing to because I guess it doesn’t seem “young and hip” enough but I actually LOVED it and am thrilled to have something new in my monthly line-up! It’s very budget-friendly and has lots of amazing recipes, fashion tips, house-keeping strategies, etc…
So with a baby at home and not wanting to go to the grocery store for ingredients, I decided to try an adapted version of the spanish tortilla in the latest issue:
What you need:
What you do:
1. Saute the zucchini in a pan with the salt, garlic and red pepper flakes
2. In a separate bowl, combine the eggs, sour cream, cheeses, scallions, salt & pepper
3. Once the zucchini is tender, add your cooked potatoes to the pan and gently toss to evenly warm
4. In a greased casserole or pie dish, add your zucchini and potatoes and pour the egg mixture on top
5. Bake at 375 for approximately 35-40 minutes until the top is puffed and browned
Serve with mixed greens and rustic bread for a delicious dinner!
