Sundays are often family dinner days. Whether planned or not, we tend to end up around the same table, over-eating the same meal. However, no matter how much the Corrado’s over-eat, there are always leftovers. Apparently “the Army” calls every time and cancels at the last minute, which my mother never seems too upset about because that means she’ll just send home stuff with me. You probably think I’m crazy to attempt and turn the delicious meals down but occasionally I do. It’s just in hope of preparing my own food for once. An independent thing. Simply put, if the crutch is constantly there, you’ll use it.
Even if I’m not there for a meal and just pop in to say hi she still sends unprepared goods in my direction. I’ll understand when I’m a mother but for now I’m convinced my mom thinks there are no farmer’s markets near me and…that I’m jobless, homeless and poor. I can honestly say I haven’t been grocery shopping in months! While I had full intentions of hitting the market this week, sure enough, Sunday rolled around and Pam hit me with a monster. Literally, a monster zucchini (see photo) from the Corrado garden behind our farmhouse was involved. Thankfully, she also sent a dozen eggs freshly laid by the pet chickens (yes, they all have names).
I had no choice but to craft the gigantic green goodie into meals, left and right. Since my favorite meal has always been breakfast, I started there. A few minutes of recipe sifting left me undecided so I just want back to the basics. I have to say that I was slightly inspired by the Don’t Eat Crap blog because 1) the title caught my attention (short, sweet, to the point) and 2) it did sound rather delicious.
My mother wasn’t completely incorrect about that “me being poor thing” and I still haven’t brought myself to shell out some decent dough for a top notch cast iron skillet. Instead, I manipulated the recipe here and there, swapping chicken sausage for Papa C’s self butchered pork links, using different cheese, leaving out the green pepper (they aren’t my favorite veg) and transferring from a pan to a baking dish to finish it all off. As you already know, I rarely follow ingredients so I would go with Don’t Eat Crap’s measurements if you’re into that sort of thing.
Also, after scanning through the blog post, I noticed she had potatoes on the side. I love potatoes. I love them so much, I just put them right in with the rest of the fixins’. To mix things up a bit and keep this different from a quiche or a frittata, I layered the different ingredients, meat first, then eggs/veggies and then cheese. I also thought this would make it visually appealing but, I’m not going to lie, it kind of broke apart once I set it on the plate anyway but mainly because I didn’t let it cool. My second (and maybe third) piece stuck together pretty well. Even so, lesson learned? You want pretty food? Follow recipes. Like this one.
Chicken Zucchini Breakfast Skillet
- 2 Artisan chicken sausages, diced
- 1 small green pepper, diced
- 1 small onion, diced
- 1 large garlic clove, minced
- 1 c. zucchini, diced
- 1 Tbsp oil
- 6 eggs
- 1/4 c. fat free mozzarella
- 1/4 c. shredded Parmesan
- salt and pepper
- 2 Tbsp milk
In a small bowl, crack 6 eggs and beat lightly. Add milk and cheeses to egg mixture. Pour egg mixture into skillet and spread veggies out equally. Turn broiler on. Top skillet with diced chicken sausages.
Broil until golden and eggs are set. Bake at 350 degrees for 20-30 minutes until eggs are set.
MSI NOTE : If you don’t have a cast iron skillet, cook everything before hand and broil in a baking dish.
While I’m very flexible with how your variation of this delightful breakfast runs, one thing I ABSOLUTELY recommend is let the cheese crisp on top when broiling. It’s a perfect textured cherry for on top of this egg sundae. Now go ahead and give this zucchini adventure a try and let me know how it turns out. Share pics on our Facebook!
If you’re looking for more ideas, check out this interesting article from a Town Dish site AND return to the Pillow Talk Blog as we may attempt to tackle another zucchini infused recipe since Pam’s enormous pity gift could last a while.
Until Next Time,
Donation Resistant Daughter