Saturday, June 19, 2010

Farmers' Market Leftover Frittata

I suddenly realized that it was quite simple to make a frittata--especially if one wishes to clear their fridge of leftovers. Every Wednesday our local farmers' market is open, offering the bounty of the Garden State. I like, on principal, to try to confine myself to things that are in season (how I live up to that principal is another matter...). What do you do then, when the first fresh zucchini etc. are in season and you have exhausted your normal recipes (zucchini bread, hash, pasta w/ zucchini...)? Make frittata. It is a light dinner on a hot summer night with a simple salad of oil & vinegar on the side (or a rather indulgent--pun intended?--Friday in Lent).

6 eggs
2 tbs. EVOO (Extra-virgin olive oil)
1 c. freshly-grated Parmesan cheese (or Pecorino for an edge--so long as it is not some cheese product pre-grated and meant to outlast cockroaches in the event of nuclear war)
1 c. chopped farmers' market veggies or whatever sits at the back of your fridge (here zucchini--but you can use almost anything except beets)
1/4 c. fresh herbs (whatever is outside your window--for us it was basil)

1. Preheat oven 400ยบ. Heat skillet with EVOO on med-high.
2. Beat eggs in large bowl. Add a 1/2 tsp. or so of salt/pepper. Stir in cheese, veggies, & fresh herbs.
3. Pour in skillet. Immediately reduce heat to low. Cook 10-15 mins. (until bottom firms up nicely).
4. Put skillet in oven for @ 10 mins. When top is done, take out and sprinkle with extra cheese if you wish.

Serve hot or room temp. for breakfast, lunch, dinner (depending on what you add to the mix). If you make it for supper, you can reheat the leftovers and add a slice of bacon or what-have-you for breakfast.

1 comment:

  1. I like the idea of enjoying a good frittata at any point in the day. I have added shredded potatoes with success, for a heartier version. Thanks, for the recipe. I am curious to try it with squash and zucchini.