breakfast for dinner

i’m not often an advocate of breakfast for dinner, but a recent cookbook made me change my mind.

for christmas, i received a delightful little cookbook called Cooking for Two from a delightful boyfriend. i think it was a hint that i really need to be cooking for him more often. it’s a theory.

naturally, the first time i’m using it (tonight) will me for me and my mom. dad & brother are out of town.

we’ve always wanted to make a frittata, and this cookbook has a great recipe for one that we have decided to try: frittata with goat cheese, baby zucchini, prosciutto and cherry tomatoes. yum.

there will also be boiled artichokes to start with lemon butter (my favorite starter of all time). their in season now and they are huge & delicious!


frittata with goat cheese, zucchini, prosciutto & cherry tomatoes

serves… 2.


  • 4 large eggs
  • 1/4 c. heavy cream
  • 4 tsp. olive oil
  • 4 to 6 baby zucchini, ends removed & thinly sliced lengthwise
  • 6 cherry tomatoes, halved
  • 1 tsp minced fresh thyme
  • 3 Tbsp. goat cheese, bite-size pieces
  • 2 slices prosciutto, torn into bite-size pieces
  • S&P
  • 1 small onion, diced (optional)
  • 3 scallions, sliced thinly & for garnish


preheat the over to 375 degrees F.

in a bowl, crack the eggs and add the cream. whisk until fully beaten.

lightly grease the interior of a medium cast-iron frying pan with 1 tsp olive oil. heat the remaining 3 tsp of olive oil over medium-low heat for 1 minute in the same pan.

note: you must use an oven-proof skillet because you transfer the pan directly from the stove to the oven. no plastic handles.

add the zucchini and onion & saute for 2 to 3 minutes. add tomatoes and thyme and cook for another 2 to 3 minutes, stirring. add the egg mixture and cook for 4 minutes more, or until set. sprinkle with goat cheese, prosciutto, scallions and S&P.

place in oven and bake until puffy and golden, about 15 minutes.

place a knife in the middle, and if it comes out clean, it’s ready.

— almost forgot to take a picture before it was gone! —


boiled artichokes w/ lemon butter


  • 2 artichokes
  • 4 Tbsp. butter
  • 2 Tbsp. lemon juice
  • salt to taste


to prepare an artichoke, cut off most of the stem leaving only a few centimeters left. remove the outermost (2 or 3) layers of leaves. slice off the top with a serrated knife. snip off the remaining prickly ends off leaves with scissors. rinse with warm water.

bring to boil a large pot of salted water. it must be big enough to hold the artichokes with water covering them.

add the artichokes and cook for around 45 minutes or until the leaves are tender.

meanwhile, heat 2 Tbsp of butter and 1 Tbsp of lemon juice in small bowls in the microwave (1 for each person). add salt to taste.

dip the meaty parts of the artichoke leaves in the lemon butter and use your teeth to scrape off the meat. discard the rest of the leaves.

don’t eat the choke!

— a prepped artichoke before cooking —


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