Saturday, August 7, 2010

Farmers Market Fresh Frittata with Corn and Zucchini


Fast, fresh, easy.
Creamy and delicious.
20 minutes prep time, 30 minutes cook time.
Serve as part of a special weekend brunch or whip up for a quick weeknight dinner.
What are you waiting for?
It's Saturday and I'm off to the farmers market for more.

Farmers Market Fresh Frittata with Corn and Zucchini
Christine's original recipe
(print recipe)
Ingredients:
8 large eggs
water
4 medium zucchini cut into 1/4-inch pieces
4 cloves garlic, minced
4 ears corn, shucked, kernels cut from cob
1 cup shredded white cheddar
1/2 teaspoon Benson's Supreme Garlic and Herb Seasoning (to taste) and freshly ground black pepper
olive oil for the pan
a sprinkle of finishing salt (optional)
Preparation:
Crack eggs into a large glass dish and whisk gently with a fork until blended.
Add about 1/4 cup water and stir until blended.  Eggs will be thick.  Set aside.
To prep the zucchini, cut off the stem and flower ends, slice lengthwise in half and then lengthwise again into quarters. Cut the zucchini crosswise into 1/4 to 1/2-inch pieces.
To prep the corn, remove the husks and silk. Place the corn cob standing up in a wide bowl and, using a sharp knife, cut down the cob, releasing the kernels into the bowl.  Do not cut too deeply into the cob.
Sauté garlic over medium heat in about a teaspoon of olive oil until softened and aromas rise.
Add zucchini and sauté until it is just tender. Do not allow to burn.
Add the corn kernels, the Benson's seasoning (or salt), and a few grinds of pepper and stir to combine.
Allow most of the water that the zucchini will throw off to evaporate, but not all of it.
Pour the eggs over the vegetables and mix oh so gently with a fork.
Allow to cook for 3 minutes to set the bottom.
Sprinkle the grated cheese over the top of the frittata.
Going around the edge of the skillet, lift the edge with a spatula to allow uncooked egg to run into the space created.
 Keep lifting and turning until only the middle of the frittata jiggles when you shake the pan, adjusting the heat so the bottom doesn't burn.
Transfer to a 325-degree oven and cook for an additional 5 to 10 minutes, or until the middle is softly set.  A knife inserted into the center of the frittata should come out clean.
Remove from the oven, sprinkle with finishing salt if desired, and let sit for about 5 minutes.
Cut into wedges and serve.




Please use no more than medium to medium-low heat to prepare this dish otherwise the eggs will turn out rubbery.
The cheese may be combined with the eggs prior to pouring over the vegetables if desired. This will result in a more homogenous egg-cheese mixture, but, hey, I was playing.
Fresh chopped herbs may be used with abandon.
The Benson's salt-free seasonings are one of several that I've been experimenting with. A subject for another post. Substitute sea salt if desired.




Copyright © 2005-2010, Christine Cooks. All rights reserved

5 comments:

Lydia (The Perfect Pantry) said...

This looks truly delicious! I would throw in some fresh herbs (parsley and thyme, maybe) from my garden, just because I have them.

Sophie said...

Hello Christine!

Your summer's frittata looks amazing & ooh so tasty!!

Yummmmmmm,...lovely food!

I hope you are okey because I missed your lovely posts & visits!

Kisses from Brussels to you!

Christine said...

Thanks Lydia. It sure would be fun to cook with you some time!

Hi Sophie,
Glad you like the frittata. yes, I was away from my kitchen for awhile this summer. I'm home now though and will be visiting soon.
Hugs back to you!

Susan from Food Blogga said...

Oh, how I love frittatas. You know, I rarely make them with corn b/c the kernels will fall out, but you've convinced me to try again. Yours looks wonderful!

Carol said...

Yummy! A great way to use summer veggies. Your instructions are great too. ;>)