Note to Self:

Tuesday, August 11, 2009

Stove-Top Frittata

Yes, I'm still attempting to eat my way through the giant zucchini that two measly plants are producing this year (this post could easily be one in a series titled: things that can be made out of zucchini). Anyhow, I made a stove-top frittata out of it...it was delicious and simple to make (I'm not tired of zucchini yet...the key word here is "yet"). Here's how I made it.

Grate some zucchini along with 1/2 an onion and mix it with a clove of minced garlic, a little kosher salt, a minced hot pepper (I used a small cayenne from the garden), and a little minced basil. Heat a skillet with olive oil and saute the zucchini mixture to release and evaporate some or most of its natural juices (this concentrates the zucchini flavor and makes a more stable egg dish...less watery).


Transfer the cooked zucchini to a bowl and stir it for a minute or two to cool it slightly. Then add a little Parmesan cheese and a couple of eggs. Add a little more olive oil to the pan and heat it over high heat. When the oil is hot add the zucchini/egg mixture.

Lower the heat and after a few minutes flip the frittata over, gracefully or not, and cook it on the other side. If necessary cover the skillet with a lid to facilitate it cooking throughout.

It was enormous...too big, in fact, for me to eat. I was home alone tonight and fed the remainder to my two pugs, who, when finished, looked at me with love in there eyes that a dog can only give to it's owner.

2 comments:

John in NH said...

this looks simply amazing! going right into the recipes bookmarks

cheers!

Joe said...

Thanks John...it is amazing, and easy to make, too.