Recipe: Garden Frittata

SERVES 6

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2 Tablespoons unrefined, cold-pressed extra-virgin olive oil + additional

1 bunch scallions, trimmed and sliced

3 cloves garlic, sliced thinly

3 medium zucchini (about 1 pound), ends trimmed and sliced thinly by hand or by the slicing disk of the food processor

Fine grain sea salt

Freshly ground black pepper

8 large eggs

¼ cup chopped fresh basil leaves

½ cup ricotta cheese or goat cheese or feta (optional)

5-6 zucchini blossoms (optional)

½ cup cherry tomatoes

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  1. Preheat oven to 375 degrees.  In a 10-inch skillet, warm the olive oil.  Sauté the scallions until softened.  Add the garlic and cook for 1 minute.  Add the zucchini slices and a generous pinch of salt and sauté until tender, about 6 minutes.
  2. In a large mixing bowl, beat the eggs, basil, 1 teaspoon salt, and a few grinds of black pepper.  Stir the cooked zucchini mixture into the eggs and combine well.
  3. Place the skillet back over medium heat and add a little extra oil if the pan seems dry.  Pour the egg and zucchini mixture into the pan. Arrange the zucchini blossoms on the surface of the frittata.  Dollop tablespoonfuls of the ricotta and the cherry tomatoes around the frittata.  Transfer skillet to the oven and bake until firm, about 40 minutes. 

Alternatively, bake in a larger skillet for less time for a thinner frittata.

Or, cook gently over medium-low heat, covered until slightly set on the bottom, 15-20 minutes.  Transfer the skillet to the oven and broil until the top is slightly puffed and golden, about 3-5 minutes.  Serve warm or room temperature.