4 eggs, beaten
2-3 T. bechamel (or 2 T. milk with 1 T. of flour whisked in)
2 oz. cheese, grated or chopped
1 c. or so of add-ins (whatever you got)
1/2 t. kosher salt
Freshly ground black pepper
Whisk everything together.
Meanwhile, pre-heat oven to 400 degrees with an 8" cast iron pan in the oven. When the oven and pan are hot, bring out the pan and brush the inside with butter (all the way up the sides). Pour the egg mixture into the hot pan and bake for 18-20 minutes, just until firm.
Today, a Georgian dish called Sinori, aka rolled lavash baked with TPSTOB&C (butter and cheese). I’ve had the recipe saved forever but hadn’t pulled the trigger since lavash is oddly hard to come by in my suburban grocery stores. This morning I was ready for a calorie bomb and had some flour tortillas to use up, so I decided to give it a whirl.
I used Saveur’s recipe here: https://www.saveur.com/rolled-flatbread-with-butter-and-cheese-recipe/ , but I did consult a few authentic sources since Saveur’s recipes are notoriously unreliable, and the 4 (FOUR!) sticks of butter seemed SUPER excessive for a dish meant to serve 6. Georgian sites mostly indicated a slightly less insane ratio of half as much butter as ricotta by weight, so that’s what I did. Made a quarter of the recipe using 3 medium sized tortillas in a 6" pan with straight sides (made 2 reasonable servings). Good, not great. Rich and hearty but a little bland. If I make it again, I will be sure to find proper lavash (and preferably one made with some whole wheat), and probably add a little sour cream to the ricotta mixture to better emulate the nadughi cheese they use in Georgia (which I suspect is cultured or similar given online descriptions of its flavor).
I read that leftover cornbread was/is eaten in the south for breakfast, with buttermilk poured over. So I tried that for breakfast with the cornbread I made last night.
Those look great. Small world - I’ve got a couple zucchini recipe-finalists in my list of “bake this week”; it’s time to free up some freezer space from bags of shredded summer zucchini.
The recipe is from Taste of Home, and is my current favorite for zucchini muffins.
I’m motivated same as you. I have about a dozen bags of grated summer zucchini that I need to start working through. Muffins, quick breads, meatballs, frittata…
Thanks for the recipe. My short-list includes this Bon Appetit Zucchini Oat bread recommended by my baking buddy (may be a paywall now) and also this zucchini-crusted egg cup from a youtube video
The zucchini crusted egg cups got made today, using a silicon muffin pan since egg cups are super-difficult to clean from any standard pan, even nonstick. Great taste, but my zucchini was still too wet (or the silicon pan too slippery) and insisted on slumping to a single-layer rather than staying up the sides for a cup-shape. I made a shallow indentation / well in each one with back of a spoon after first bake and layered the cheese/egg/veggies into and above that. My 2nd bake was 20 minutes, not 10. Highly recommend this for using up next summer’s bounty.
