You know the garden situation is getting out of hand when you turn down an invitation from friends to go out for dinner because you *must* *keep* *eating* *salads*.
Really, really good salads.
But today for lunch I made a zucchini frittata with one of the (er, many) garden zucchinis. Thanks to my friend Vicki Rowland for the idea!
Zucchini Frittata
Ingredients
- about a half of a medium onion, sliced thin and then roughly chopped
- 2 cloves garlic, minced
- Olive oil, for sauteing
- 1 medium zucchini, * thinly sliced into rounds
- about half a red pepper, thinly sliced into rounds and then roughly chopped (quartered, perhaps)
- a bunch of chopped herbs from the garden: oregano, rosemary, thyme, basil
- 6 eggs
- a tablespoon or two of milk
- Salt and pepper
- 1/4 cup grated fresh parmesan
- 1/2 cup grated mozzarella
Ingredient note:
* Our “medium” zucchini is equivalent to someone else’s “large” zucchini. Our large zucchini can be used for batting practice.
Directions
Preheat the broiler.
If you haven’t already thinly sliced the zucchini and the red pepper, I’d suggest using a mandoline. It’s really fast and easy!
Heat the olive oil in a medium nonstick saute pan on the stove. Add the onion and saute till transparent. Add the garlic. Saute for a short time and then add the herbs, the sliced zucchini, and the sliced red pepper. Cook until the zucchini is tender, but not cooked through, about 2 minutes. Season with salt and pepper.
Blend eggs in a blender with a little bit of milk and some salt and pepper.
Pour the egg mixture into saute pan and let it sit for a minute or three, or until there isn’t much loose egg left in the pan, or until you don’t want to cook the bottom any more without cooking the top too. Add grated Parmesan and mozzarella on top, and place pan in the broiler for a minute or two–until the top is beautifully brown.
Take pan out of broiler, let it cool and set in the pan for 5 minutes. When cool invert a plate on top of pan and turn over. Take photographs (alas, I didn’t–but I should have!). Slice and serve.
