Lydia's Favorites: Zucchini Frittata

Our family has been enjoying a weekly trip to the farmer's market every Saturday to pick up our CSA share from Second Nature Farm.  We LOVE all the fresh delicious veggies we get each week and I particularly look forward to choosing recipes and creating a meal plan that will make sure we don't waste a single mouthful.  One veggie that we've been getting each week is zucchini, and our little Lydia especially loves it cooked up in a zucchini frittata.  Every time I make it I vary it a little depending on what we have on hand, but I thought I'd share with you what has become a Lee Family favorite.

This recipe is adapted from Deborah Madison's book Local Flavors which I HIGHLY recommend if you are a farmer's market regular like us!

Ingredients:

1 1/2 lbs zucchini (about 3 small)

1 small carrot, grated (optional)

sea salt and freshly ground pepper

olive oil or equivalent

6 large eggs (from the market, of course!)

1 large garlic clove, minced

1 tablespoon chopped fresh marjoram or basil

1/3 cup grated Parmesan cheese

1/2 cup ricotta (drain if very wet)

1)  Coarsely grate the zucchini, toss with 1 teaspoon salt, and set in colander for 30 minutes.  Rinse briefly then squeeze dry.

2) Warm 1 tablespoon oil in a wide skillet over med-high heat.  Add zucchini and grated carrot and cook, stirring frequently, until it's mostly dry.  Transfer to a bowl and wipe out the pan.  You can skip this step if you are in a hurry (or if you are lazy, like me) but your frittata will be quite wet.  Definitely do it if you use carrot though as it steams and softens it.  We are using heirloom carrots in the photo below which is why you see purple.  

3) Preheat the broiler.  Beat the eggs with a few pinches of salt and some pepper, then stir in the zucchini/carrot, garlic, basil, and cheeses.  Add 1 tablespoon oil to pan and when it's hot add the egg mixture.  Lower the heat, wait a minute, and then shuffle the pan a few times to make sure the eggs are loose on the bottom.

4)  Cook over low to medium heat until the eggs are set and the top is nearly dry, about 10 minutes, and then slide the frittata under the broiler to finish cooking the top (about 5 minutes).  Invert the finished dish onto a serving plate.

We especially love this served with thick and chunky salsa.  Enjoy!

Honey-Dijon Brussel Sprouts

I found a great brussel sprouts recipe so I thought I'd share!  Sorry I didn't take a picture, but trust me it's yummy looking (and tasting).

Ingredients:
1/4 cup dried cranberries
1 cup boiling water
2 T honey
1 T olive oil
1 T Dijon mustard
1/2 tsp salt
1/4 tsp pepper
1 lb fresh brussel sprouts, trimmed and halved (or quartered)
1/4 cup coarsely chopped walnuts (optional, really)

Directions:
1)  Preheat oven to 375.  Soak the cranberries in 1 cup boiling water for 5 mins to plump them up; drain.

2)  In a large bowl, combine the honey, oil, mustard, salt, and pepper.  Add the soaked cranberries, brussel sprouts, and walnuts (if using).  Toss to coat.

3)  Spread the dressed brussel sprouts in a single layer on a baking sheet.  Roast for 30 mins or until sprouts are tender and leaves just begin to brown.

I threw this baby in the oven at the same time as a lovely garlic-roasted whole chicken and a pan of baby red potatoes and carrots tossed with olive oil and herbes de provence.  We spread our roasted garlic on Italian bread and had ourselves a feast!  Mmmm...