July at the RGB. The grapes were ripe about fourteen minutes before the birds came and stole them all. Fortunately, they spared us the strawberries. And they ignored the blooming artichokes. With tomatoes coming in, we can now plan for gazpacho. There’s plenty of parsley to go around. Lastly, Meyer lemons and tangerines are target for December picking.
I’m a visual person. So I salivate for food that looks good.
Searching for inspiration to make breakfast the other day, the first two web pages I went to were Tastespotting and Foodgawker. I spent the next fifteen minutes cruising through latest posts and opening links that looked good to both me and my starving belly. Eenie meenie minie mo, and about 30 minutes later, breakfast was on the table.
This latest one came via Katie at Healthy Seasonal Recipes. Katie had posted a beautifully composed photo of a zucchini frittata on Tastespotting that I decided I had to have. After going into the yard to yank some scallions (and a giant zucchini), I went inside to make my own version.
I didn’t know it at the time, but this was the last breakfast we prepared on our four-top electric stovetop before it was ripped out to make room for the new French range. We hope to have it installed by the end of August.
Source: Recipe inspired and then adapted from Healthy Seasonal Recipes (modified to accommodate available ingredients).
- 4 teaspoons unsalted butter, divided
- ½ large zucchini, chopped (yield ½ cup)
- 3 small onion bulbs of garden scallions, sliced thinly (yield ½ cup)
- Scallion tops, chopped (yield ¼ cup)
- Salt to taste
- 3 large eggs
- Splash of milk
- Freshly ground pepper
- ¼ cup goat milk feta cheese
- 1 tablespoon water
- Heat 2 teaspoons butter in a large non-stick skillet over medium-high heat. Add zucchini and onions and salt and cook, stirring occasionally until the zucchini is bright green, just starting to brown and the liquid has evaporated, 7 to 8 minutes. Transfer the zucchini and onions to a plate.
- Beat the eggs in a medium bowl with the pepper and milk. Return the skillet to medium-low heat and add the remaining 2 teaspoons butter and swirl the pan to coat with oil. Gently pour in the eggs and let cook, gently scraping the egg with a silicone spatula. Fold the cooked part of the egg back and allow runny egg to flow onto the surface of the hot skillet just until the egg starts to set up into a solid mass, 1 to 2 minutes. [The egg will still be runny on top, but continuing to stir would cause it to break into pieces at this point.]
- Spread the zucchini mixture over the eggs. Layer on scallions and feta cheese and continue cooking until the sides of the egg can be pulled back from the skillet with the spatula, 1 to 2 minutes. Lift an edge of the egg back and drizzle 1 tablespoon water between the egg and skillet, cover the skillet and cook until the egg is set up on top, 4 to 5 minutes.
- Plate and serve immediately.