|Zucchini Goat Cheese Frittata|
Recipe Type: Breakfast
This is a very easy and delicious recipe for any kind of frittata. I picked up all of these ingredients at the market last week, and went home and tossed this meal together. It was yummy, and very easy.
- 2 garlic scapes (North Star Orchard or Lime Valley Mill)
- 4 green onion bulbs (Blueberry Hill Farm, Lime Valley Mill)
- Three plump zucchini, grated (Fruitwood Orchard)
- Olive oil
- 6 eggs (Lindenhof Farm)
- 3 ounces sharp chevre (Shellbark Hollow)
- 1 ounce parmesan, grated very fine
- 12 leaves of basil, julienned (Lime Valley Mill, Blueberry Hill Farm)
- Salt and pepper to taste
- Grate the zucchini, chop the onion bulbs (save the greens for another use) and finely chop the garlic scapes. Place about two tablespoons (what Jamie Oliver calls a ‘glug’) into a largish (10 or 12 inches) frying pan. Add the scapes, onion, and zucchini and cook over medium heat, stirring frequently, until the zucchini has given up about half of its weight (you are cooking the water out). The zucchini and aromatics will begin to brown a bit toward the end – which is fine. But be careful to make sure they don’t burn!
- While the zucchini mixture is cooking prepare the egg mixture. To julienne the basil, first wash the leaves and shake off excess water. Then stack the leaves and roll into a tight tube; slice across the tube so that you obtain a pile of thin spaghetti-like strands of basil. Put aside into a small bowl.
- Break 6 eggs into a large bowl, and crumble the goat cheese into the eggs; add the parmesan. Add some salt and pepper, and beat with a fork. After the eggs are beaten frothy add the basil and give the mix a few more swirls.
- When the zucchini mix is nicely (but softly!) browned, dump it into the egg bowl, mix thoroughly (and quickly, because it is hot and you don’t want it to cook the eggs too much before they get back into the pan) and pour back into the frying pan. Smooth out the mix, give it a good shake or two to make sure the zucchini is evenly distributed, and cook on medium-low heat until the bottom is browned. Then place the whole pan under a broiler for a few minutes until the top is browned and set. Remove from the oven and let sit for about two minutes. Then cut and serve. The frittata makes enough for about 4 people when served as part of a larger meal.
- Serving suggestions: roasted new potatoes from Blueberry Hill Farm and a salad made from whatever you find at the market!