ZUCCHINI FRITTATA
Everyone has a surfeit of zucchini in July, it seems. What to do with
all of them is the challenge, since it seems a shame to let fresh produce go to
waste. Especially troublesome are the squashes that bolt, and are not quite
ideal for stir fry dishes. Here is a recipe for just such a dilemma.
1 cup grated zucchini
2 cloves minced garlic
1/2 of a small yellow onion, finely chopped
1/2 cup chopped shitake mushroom
1 teaspoon chopped basil - fresh or dried
1 teaspoon salt
1/4 teaspoon black pepper
4 eggs
1 1/2 tablespoon half and half or whole milk
1. Sauté the zucchini, onion, mushrooms, and garlic in 2 or 3 tablespoons olive oil over a medium low temperature.
2. While they are simmering, beat the 4 eggs together with the milk, salt, pepper, and basil.
3. When the onion and garlic pieces look transparent, pour the egg mixture over the sautéed vegetables. Let the frittata cook over a low temperature. When it is firm, turn it over, one-half section at a time.
4. Continue to cook until eggs are as well done as you like them. Serve the frittata with fresh fruit, berries, or buttered toast.
The humble, meek, merciful, just, pious, and devout souls everywhere are of one religion and when death has taken off the mask they will know one another, though the diverse liveries they wear here make them strangers.
William Penn
Everyone has a surfeit of zucchini in July, it seems. What to do with
all of them is the challenge, since it seems a shame to let fresh produce go to
waste. Especially troublesome are the squashes that bolt, and are not quite
ideal for stir fry dishes. Here is a recipe for just such a dilemma.
1 cup grated zucchini
2 cloves minced garlic
1/2 of a small yellow onion, finely chopped
1/2 cup chopped shitake mushroom
1 teaspoon chopped basil - fresh or dried
1 teaspoon salt
1/4 teaspoon black pepper
4 eggs
1 1/2 tablespoon half and half or whole milk
1. Sauté the zucchini, onion, mushrooms, and garlic in 2 or 3 tablespoons olive oil over a medium low temperature.
2. While they are simmering, beat the 4 eggs together with the milk, salt, pepper, and basil.
3. When the onion and garlic pieces look transparent, pour the egg mixture over the sautéed vegetables. Let the frittata cook over a low temperature. When it is firm, turn it over, one-half section at a time.
4. Continue to cook until eggs are as well done as you like them. Serve the frittata with fresh fruit, berries, or buttered toast.
The humble, meek, merciful, just, pious, and devout souls everywhere are of one religion and when death has taken off the mask they will know one another, though the diverse liveries they wear here make them strangers.
William Penn
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