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Zucchini Reggiano Frittata + Gourmet Romaine Salad
Looking for a satisfying, healthy brunch idea? This Italian-inspired frittata is made with fresh basil, zucchini, and nutty Reggiano cheese – cooked perfectly in a double-sided skillet. Paired with a crisp romaine salad featuring candied pecans, walnuts, and a Dijon maple vinaigrette, this dish is as balanced as it is beautiful.
ZUCCHINI REGGIANO FRITTATA
🧂 Ingredients:
* 4 whole eggs
* 100g Reggiano cheese, grated
* 1 pinch salt
* 1 pinch black pepper
* 1 whole zucchini, diced into small squares
* 4 fresh basil leaves, chiffonade (thin strips)
* Olive oil (for brushing skillet)
🔥 Instructions:
1. Prepare the egg mixture:In a medium steel bowl, combine:
* 4 eggs
* 1 zucchini
* Grated 100g Reggiano cheese
* 1 pinch of salt
* 1 pinch of pepper
* Chiffonade basilWhisk everything together until smooth and evenly combined.
2. Preheat the skillet:Brush both sides of a double-sided skillet (or a non-stick pan with lid) with olive oil.
3. Cook the frittata:Pour the egg mixture over the zucchini in the skillet.Cover and cook on low heat for about 8 minutes per side, flipping carefully halfway through.(If using a standard skillet, you can cook covered and flip once the bottom sets.)
4. Set aside:Once fully cooked and golden on both sides, remove the frittata from the heat and set aside to cool slightly before slicing.
🥗 MAPLE-DIJON ROMAINE SALAD WITH CANDIED NUTS
🧂 Salad Ingredients:
* ½ head of romaine lettuce, rinsed and dried
* 1 cucumber, shaved lengthwise with a mandoline
* 1 carrot, julienned
* 40g pecans
* 40g walnuts
* 1 tsp sugar (for candying nuts)
🥄 Dressing Ingredients:
* 80ml olive oil
* 20ml white wine vinegar
* ½ tsp Dijon mustard
* 1 tbsp maple syrup
* 1 tsp sugar
* 2 pinches of salt
* 2 pinches of black pepper
🥣 Dressing Instructions:
1. In a small mixing bowl, combine:
* 80ml olive oil
* 20ml vinegar
* ½ tsp Dijon mustard
* 1 tbsp maple syrup
* 1 tsp sugar
* 2 pinches salt
* 2 pinches pepper
2. Whisk until the dressing is fully emulsified (thick and combined). Set aside.
🔥 Candied Nuts Instructions:
1. In a dry skillet, toast the pecans and walnuts over medium heat.
2. Add 1 tsp of sugar and stir until the sugar melts and lightly coats the nuts.
3. Remove from heat and spread the nuts on parchment paper to cool.
🥗 Salad Assembly Instructions:
1. Prepare vegetables:
* Rinse and spin dry the romaine lettuce.
* Julienne the carrot.
* Shave cucumber lengthwise using a mandoline to create wide ribbons.
2. Make cucumber cup (optional, for plating):Roll or form a few cucumber ribbons into a “cup” shape and place on serving plate.
3. Toss the salad:In a large bowl, combine romaine, julienned carrot, and the candied nuts.Drizzle the emulsified dressing over the salad and toss until well coated.
4. Plating:
* Fill the cucumber cup with the salad.
* Place a slice of the frittata next to or partly over the salad for an elegant presentation.
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Hello and welcome to my channel. For more instruction recipe, you see bottom page. Zucchini Reo frittata with gourmet romaine salad. Looking for a satisfying healthy branch idea. This Italian inspired frittata is made with fresh basil, zucchini, and nutty deo cheese. Cooked perfectly in a double-sized skillet paired with a crispy romaine salad featuring candied pecan, walnut, and dijon maple vinegarette. This dish is as balanced as it is beautiful. Like and subscribe. Instruction of frittata. In a medium steel bowl, combine four eggs, zucchini, grated 100 g of rejango cheese, one pinch of salt, one pinch of pepper, chef nut basil. Whisk everything together until smooth and evenly combined. Preheat the skillet. Brush both sides of a doubleiz skillet with olive oil. Cook the fittata by pouring the zucchini egg mixture in a skillet. Cover and cook on low heat for about 8 minutes per side, flipping carefully halfway through. If you’re using a standard skillet, you can cook covered and flip once the bottom set. Set aside once fully cooked and golden on both side. Remove the frittata from the heat and set aside to cool slightly before slicing. [Music] Candy nuts instruction. In a dry skillet, toast the pecan and walnut over low heat. Add 1 tbsp of sugar and stir until the sugar melts and lightly coat the nuts. Remove from the heat and spread the nuts on a parchment paper to cool. Heat. Heat. N. [Music] Heat. Heat. N. [Music] Heat. [Music] Heat. [Music] Dressing instruction. In a small mixing bowl, combine 80 ml of olive oil, 20 ml of vinegar of the choice, half tablespoon of dijon mustard, 1 tbsp of maple syrup, 2 pinch of salt, two pinch of pepper. Whisk until the dressing is fully emulsified. Thick and combined. Set aside. [Music] Ding. [Music] Bing. [Music] Let’s assemble the salad. Rinse and spin dried romaine lettuce. Julian indicated. Shave cucumber lengthwise using a mundane to create a white bowl. For presentation, get two cucumbers liver form into a cup and place on a serving plate. In a large bowl, combine romaine jun carrot and the candid nuts. Drizzle the emulsified dressing over the salad and toss until coated. Fill the cucumber cup with the salad. Place a slice of the frittata next to the salad for an elegant presentation. [Music] down. [Music] Hey Heat. Heat. N. [Music] Heat. Heat. N. [Music] Too [Music] long. [Music] Ch. [Music]
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