July 19, 2016
Greetings, All,
When it’s this hot and sticky, I really don’t feel like doing anything. Not ANYTHING! Certainly not turning on the oven to make dinner. No – when the heat and humidity are this high, I want to make something cool and light.
Here’s a basic frittata recipe that you can modify to include whatever you have in the fridge. So versatile! The version in the recipe is made with ham, zucchini and Gruyere cheese. But, tonight I’m making one for Artie with turkey bacon, scallions and Monterrey Pepper Jack cheese. I’ll serve it with a green salad and fresh fruit for dessert. I think he’ll like it.
HAM, GRUYERE AND ZUCCHINI FRITTATA
1 TBS extra-virgin olive oil
1 cup coarsely chopped sliced deli ham (5 ounces)
2 small zucchini, sliced into 1/4-inch half-moons (2 cups)
Coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 cup grated Gruyere cheese (1 1/2 ounces)
1. In a 10-inch nonstick skillet, heat oil over medium-high. Add ham and zucchini, season with salt and pepper, and cook about 5 minutes.
2. Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes.
3. Cover skillet and continue cooking until top of frittata is just set, 10 to 13 minutes (You can also put the skillet in a preheated 425 degree oven – ugh! – or under the broiler). Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
HELPFUL HINT: Tired of crying every time you chop an onion? Just put the onion into the freezer for EXACTLY 15 minutes, no longer. You won’t be crying when you chop it!
Bless you, Willis Carrier, inventor of modern air conditioning!
I hope you enjoy this recipe. Stay cool, and enjoy!
Have a delicious week!
Best,
Judi