Garden Fresh Frittata with Zucchini, Chard, Kale and Basil

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. . . plus eggs from my backyard chickens and fresh farmers market garlic from Claudia's Herbs.

Yesterday I picked the first two zucchini from our garden.  Now, that may be ho-hum to the rest of the northern hemisphere but to me, in my very coastal-cool-weather garden, it's something to crow about.

Chard and kale I've got growing out my ears.  Basil is slowly making its way to picking size.

The tomatoes?  Hmpf. Ask me in September.

This tasty frittata comes together quickly. The longest wait time is when it's in the oven, as it has to cook slowly to stay moist.

Eggs from my chickens, produce from my garden - how happy can one cook get?

Garden Fresh Frittata with Zucchini, Chard, Kale and Basil

Christine's original recipe

Ingredients:

2 medium-small zucchini (green or yellow), sliced thin

4 cloves fresh garlic (see cook's notes), peeled, finely chopped

3-4 cups coarsely chopped chard and kale, stalks removed

2 tablespoons finely chopped fresh basil

10 medium to large eggs (see cook's notes)

1 tablespoon water

sea salt and freshly ground black pepper to taste

butter and olive oil for the pan

Preparation:

Heat the oven to 325-degrees.

Using a 12-inch skillet over medium heat, sauté the zucchini in a small amount of butter and olive oil - about 1 teaspoon each - until beginning to soften.  Add the chopped garlic, salt and pepper to taste, and sauté, stirring, until just tender. Do not allow to burn. Remove from the pan and set aside.

Put the skillet back over the heat and toss in the chard and kale, stirring to sauté until wilted. Remove from the skillet and set aside - the greens should be dry; if they are not, drain them through a strainer.

Put about 1 teaspoon each of butter and olive oil in the skillet and place back over the heat on medium-low.

Beat the eggs with the water until fully broken up and creamy, add salt and pepper to your taste.

Pour the eggs into the skillet (if the eggs bubble and sputter, turn the heat down a bit) then add the zucchini and spread out evenly. Next, add the greens and spread evenly.

Sprinkle the basil over the top and push into the egg mixture a bit.

Put the skillet in the oven and cook for about 20 minutes or until a knife inserted into the center comes out clean.  Do not overcook or the frittata will be dry.

Remove from the oven, let cool for a few minutes. Serve and enjoy.

Fresh garlic is still moist both outside and in. The skins peel easily and the garlic clove is very white. I hope you're lucky enough to have some growing or can get some from your local farmers market.

My hens' eggs range from small to jumbo. When I use them for a dish such as this, I mix the sizes so it all comes out to about "large" - so use large eggs for this.

I don't use much salt these days, if at all, which is why I don't give measurements so please salt away, or not, as you wish.  I will encourage you to use natural sea salt (the gray kind that is somewhat moist) as that seems to be the most healthy.  I use Telicherry peppercorns in my pepper mill.

Photos of my vegetable garden may be seen on my garden blog, Raven Ridge Gardens.

Copyright © 2005-2011, Christine Cooks. All rights reserved