August 4th, 2015
Welcome to Week 9! The lush bounty of summer is starting to roll in, along with prodigious heat, so anything fast and easy that uses all this fine produce is a good thing. Here’s an easy recipe for those hot evenings when nobody wants to eat anything heavy. It uses those first cherry tomatoes of the season – if they even make it to your kitchen. We usually eat ours before we even get home. They are so sweet!
TOMATO AND SCALLION FRITTATA
1 Tbs extra-virgin olive oil
1 bunch scallions, thinly sliced (1 cup)
2 cups cherry or grape tomatoes
Coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 cup grated cheddar (1 1/2 ounces)
Preheat the oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add scallions and tomatoes, season with salt and pepper, and cook about 5 minutes.
Add the eggs and cheese, season with salt and pepper, and stir to combine.
3. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes.
4. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
That’s it!
HELPFUL HINT: Many of you already know abut this, but for those who don’t, here’s an easy no-work way to cook and serve corn on the cob: Leave the husks on. Fill your sink with cold water and throw in those ears of corn. Let them soak for about fifteen minutes. Put them on a plate and microwave them five minutes for each ear. The easy way to eat them is to use two oven mitts and just pull off the husks. The silk will come right off with the husks. Yum!
I hope you’re loving the summer. Have a delicious week!
Best,
Judi