I spend a lot of my time thinking about food. Watching cooking shows. Watching cooking YouTube videos. Reading cookbooks. Always looking for new ideas and new things to cook. But in the summer, although I might be researching the perfect chili, I tend to cook a little lighter. And while I don’t really do Meatless Monday, I do often make vegetarian dinners. Not because I’m trying to eat less meat, but just because that’s the way I tend to cook in the summer.
Italians eat a lot of eggs for dinner. Frittata is a family favorite, and so easy to customize using whatever veggies you have on hand. Now that we’re in the midst of summer, zucchini are everywhere.
I had seen an article in the NY Times by Samin Nosrat about Via Carota’s Insalata Verde, and I knew I had to try it. I love Samin’s Netflix Series. Her enthusiasm is fantastic and I learn so much from her.
The salad was delicious, and paired perfectly with the frittata for a light summer meal for the four of us, with leftovers for lunch! I was lucky enough to be able to find all of the greens specified at Whole Foods, but I’m sure this would be just as good with other greens. The dressing is just a tiny bit more involved than my usual Jacques Pepin Vinaigrette in a Jar, but it’s so tasty! Definitely going into the rotation.
Here is the recipe for the frittata. The recipe for the salad is in the link above.
Zucchini and Onion Frittata
- 1 Zucchini Cut into half-moons
- 1 Onion Diced
- 3 tbsp Olive Oil
- 12 Eggs
- 2 oz Gruyere, Comte, or other Cheese
- 2 sprigs Fresh Thyme
- Salt to taste
- Pepper to taste
- Heat oven to 375°F.
- Heat 2 tbsp olive oil in a 10-inch non-stick skillet over medium-high heat.
- Add onion and zucchini to skillet and sauté till golden and softened.
- Meanwhile, beat eggs in a large bowl. Add a splash of water (about 1-2 tbsp), and season with salt and pepper. Remove leaves from thyme and add them to the bowl.
- Cut cheese into small cubes and add to eggs.
- When onion and zucchini are done, add to bowl with eggs. Mix well and let stand for 10 minutes.
- Heat remaining tbsp of olive oil in now empty skillet over medium heat. Add egg mixture and cook until eggs just begin to set on the bottom.
- Place in oven and cook for 10-15 minutes, until golden brown and puffed. Carefully remove from oven, keeping a towel over handle. It should slide right out of the pan onto your cutting board.
- Serve with a salad for a complete light dinner.