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Archive for August 17th, 2012

I’ve lost my kitchen.

In the battle against my friend’s CSA (shared with me while they were on vacation), the CSA won. 

Earlier this week, my friend Ilana and I drove out to the farm to gather our goods. It’s a half pick -em-up and half pick-your-own kind of farm.

I will spare you the details of everything rolling around on my counters and threatening to nudge open my refrigerator door.  Luckily, farm-fresh food seems to stay farm-fresh longer than store-fresh food stays store-fresh. So my abject fear of watching everything rot before being able to stuff it all in my mouth has been allayed.

Over the past few days, there have been salads, tomatoes by the handful, sauteed chard, and zucchini bread.

And today, I give you frittata.

It can’t get much easier that frittata, which is essentially a quiche without a crust.

Here’s the formula: slice and saute some vegetables, beat some eggs, sprinkle some cheese, bake, broil, and eat.

Seriously. That’s it.

Best part? It’s great cold.

And so, I also give you breakfast.

Zucchini and tomato frittata with feta

The inspiration for this frittata came from Steamy Kitchen and the New York Times. Use whatever vegetables and herbs you have on hand – asparagus, broccoli, potatoes, chard, basil, mint, thyme. I like to slice everything really thinly so it cooks quickly (easiest if you have a mandoline).

- 1 onion

- 2 zucchini

- 1-2 tomatoes (depending on size)

- 1 T dill

- 2 T olive oil

- 2 t butter

- 5 eggs

- 2 T milk (I used 1%)

- 1/4 C feta

- salt and pepper

Prep. Preheat oven to 350ºF and put one rack in the middle of the oven, one rack below the broiler. Slice onion into thin half moons. Using a mandoline or knife, slice the zucchini into very thin rounds. Slice the tomato into ~1/4 inch rounds. Chop dill.

Saute. In a non-stick, ovenproof pan (8- or 9-inches), heat olive oil over medium heat until shimmering. Add butter and onion and saute until the onions brown (but don’t let them burn), about 5 minutes. Add zucchini and a pinch of salt and a few grinds of pepper. Continue to saute until the zucchini wilts and starts to brown, another 5 minutes. Taste for seasoning.

Whisk. Whisk together the egg, milk, and dill.

Pour. Remove the pan from the heat and pour the egg mixture over the zucchini. Stir a little bit. Arrange sliced tomatoes and crumble feta on top of the eggs.

Bake. Bake the frittata on the middle rack until the eggs set, 7-8 minutes.

Broil. Turn on the broiler and move the pan to the rack below the broiler. Broil for 2-4 minutes until the feta and tomatoes start to brown.

Eat. Traditionally served room temperature or cold (when it’s much easier to cut), I love this right out of the oven.

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