This dish is what some would regard as a version of a Nuyorican frittata. Yes, it has sunflower sprouts, but it’s complemented by the usual spices native to our cuisine (pepper, oregano, tarragon, etc..). It makes for a marvelous brunch and even as a dinner dish you can’t go wrong with it. Apart from sunflower sprouts, the main ingredient is zucchini, a vegetable that we love in our family. And it’s all topped with sour cream mixed with turmeric. The dish is pleasing to the eye and, by some, it might be considered a pie dish since. when serving, it’s sliced into triangles just like a pie. Could you call it a veggie pie?  No matter, It’s delicious and goes well a  crusty loaf of bread.

Some may wonder, why add sunflower sprouts to it? Full disclosure, my wife is a fan of sunflower sprouts. There’s a reason for this. According to nutritionists, sunflower sprouts are one of the best foods to add to your diet. They are are high in minerals, proteins and vitamins. So, with this recipe you get the health benefits as well. Can’t go wrong with that. If, for some reason, you can’t find sunflower sprouts then you can substitute any type of bean sprouts.  It’ll give you the same results health wise.

FRITTATA WITH ZUCCHINI AND BEANS SPROUTS

Ingredients:

3 tablespoons olive oil
1 medium onion, peeled and sliced into thin rounds
2 cloves garlic, peeled and mined
2 zucchini, cut into thin rounds (do not peel)
1 5 oz. package sunflower sprouts (can substitute bean sprouts)
6 eggs, lightly beaten
Salt and ground black pepper to taste
½ teaspoon dried oregano
3 tablespoons fresh chopped dill or 1 tablespoon dried
1 tablespoon turmeric
1 pound carton sour cream

Instructions:

  1. Heat olive oil over medium heat in large frypan or skillet.
  2.  Add onion and cook until wilted
  3.  Add garlic and cook about 2 minutes more.
  4.  Add zucchini and bean sprouts, season with salt, pepper and  and oregano.
  5. Stir in chopped dill and  cook for 3-4 minutes.
  6.  Stir in eggs and cook until eggs are set within the vegetables.
  7.  Mix sour cream with turmeric and spread atop  zucchini and sprouts.
  8.  Place in oven and broil until top is set with a yellow-orange color, about 2-3 minutes ( but do not burn). Serve immediately.
    Yield: 4-6 servings.