Remember Rocco DiSpirito? I loved his show The Restaurant. Not because of him being on it, but because I liked the behind-the-scenes peeks we got at life in the restaurant business. A shame his ego got in the way of the success of the restaurant and show. So anyway, I was catching up on some recipe filing tonight, and came across Rocco’s recipe for 12 Eggs in a Pan Omelet. He notes that it’s his signature dish because it’s “easy to make and costs almost nothing.”
Regular readers know that I love having breakfast for dinner, but The Husband, not so much. Since he worked late tonight, it was the perfect time to try this one out. Loved it. Good thing, since even halving the recipe I can get another 3 portions out of it. What I love most is the fact that it is really flexible, allowing you to use up ingredients that might be languishing in the refrigerator. I swapped out the zucchini for a tomato I had left over from the Farmer’s Market. I argue the word “omelet” in the title, since it’s not really. Not a fritatta either. I like just 12 Eggs in a Pan. Now you can too.
Road Tasted is brought to us by Jamie and Bobby Dean, sons of Southern cook, Paula Deen. They:
“hit the road and cross the country in search of the best local, hand-crafted foods. Armed with wit, ingenuity and a passion for all things food, the Deen boys offer a fresh, fun look at the specialty stores and family run businesses that make one-of-a-kind edibles. Plus, they’ll show you how to get all these foods delivered to your door.”
In Bobby Flay’s show, he will be challenging people who have won BBQ championships, pizza competitions and more, going head-to-head with them and his own repertoire. I’m looking forward to this one especially.
Okay folks, all for tonight. Tune in tomorrow for this week’s nod for New (to Me) Blogger on the Block. Until then…
A year ago today… just another day.
12 Eggs in a Pan Omelet
3 tablespoons olive oil
2 cups zucchini slices, cut into half-moons
3 cooked spicy Italian sausages, sliced
3 cloves garlic, chopped
salt and freshly ground black pepper
12 eggs, cracked into a bowl, but yolks not broken
1 (8 ounce) package shredded mozzarella/provolone blend
Preheat broiler. Heat the olive oil in a large skillet until hot but not smoking. Add the zucchini and sausage and cook for 1-1/2 minutes. Add the garlic and cook for another 30 seconds, stirring frequently. Season with salt and pepper. Gently pour eggs into pan, being careful not to break the yolks. Place the pan under the broiler and cook for 1-1/2 minutes. Sprinkle the cheese evenly over the top and broil for another minute, or until cheese is melted and egg whites are set. Serve immediately.