Just because the Easter bunny has come and gone, doesn’t mean egg recipes are old news! I love eggs and eat them four or more times a week, but there is something about spring time that makes me want quiches, omelets, and frittatas. It could be because it is “brunch season,” with Easter and now Mother’s Day coming up. *cough cough* What I love about this recipe is it uses two things that I have mass amounts of in the summer, zucchini and basil. My garden is over run with both of these things and I am always looking for recipes to utilize these. If my husband gets his way and we get chickens, then I’ll really be all set!
The wonderful folks at OXO are excited about eggs as well and they provided me with their Good Grips Egg Beater, Flip & Fold Omelet Turner, and their 3-1 Egg Separator through their EGGstravaganza Blogger Outreach program. They want everyone to know about their great egg products and their newest gadget, the 3-1 Egg Separator. To be honest, out of all of them this was what excited me the most. This tiny little gadget that is a uni-tasker. I’m not a fan of those, but this seemed right up my alley with all the egg separating I do. I honestly didn’t think the Omelet Turner would be that big of a deal, but it has been a great tool in my kitchen. It’s so flexible, yet has strength. I’ve used it for a lot more than eggs! The egg beat is another great tool, never mind eggs, you can use this to make anything that needs to be quickly whipped or beaten. It’s also great fun for a toddler.
Now, one lucky reader is going to win the OXO Egg Beater. I already received one back at a conference and while my daughter would love to take the extra I figured I’d hand it off to one of you! This Egg Beater is fabulous. You just easily detach the mixers from the handheld piece and toss in the dishwasher. It’s just one piece that removes and couldn’t be simpler to clean!
All you have to do to enter to win is:
- Leave a comment! (Tell me what egg recipes you like, if you want to try this one, or which OXO eggcellent product you’d like)
- Leave a separate comment below that you like us on Facebook
- Leave a separate comment below that you follow us on Pinterest
- Tweet about the giveaway (it’s easy, just click here!) and leave the link to your Tweet in the comments
That’s 4 separate entries to win! Make sure to leave separate comments as your comment number is your entry number. Goodluck!
I’m sorry, but the giveaway is only open for those living in the United States. A winner will be selected Friday, April 26th at noon EST by a random number generator and contacted by email. All entries are subject to verification.
OXO provided me with these three tools, but as always the opinions expressed here are solely my own.
- 2 small cloves garlic, crushed
- 2 Tbsp olive oil
- 1 medium zucchini, thinly sliced
- 3/4 cup basil
- 8 eggs
- 2 Tbsp milk
- salt and pepper
- 1/4 cup Parmesan cheese, grated
Pre-heat oven to 400 F.
Using a oven safe medium saute pan, warm the olive oil over medium heat. Add the crushed garlic and allow to cook for 30 seconds. Remove the garlic and tear some basil into the pan and add all of the zucchini. Stir and cook the zucchini until it is tender, but has not cooked through, roughly 2 minutes.
Blend eggs in a blender or beat well using a beater, with the milk. Season with salt and pepper. Blend on the highest speed to incorporate a lot of air in the eggs.
Pour the eggs into the saute pan and let it sit for 1 minute. Sprinkle the Parmesan cheese over the top of the eggs and place into the oven. Cook until golden brown, about 15 to 20 minutes.
Remove pan from the oven and let sit for 5 minutes. Invert a plate on top of the pan and turn over. This usually slides out so easily that I can lift it slightly with a silicone spatula and then slide it right out of the pan. Slice and serve warm or at room temperature.
Adapted from Michael Chiarello