Grow Your Own: What On Earth…
NOTE!!!!: The “sorta-recipe” in this article relies on a frying pan with an oven-safe handle. If you don’t have one, leave a comment and we’ll give you an entirely stove-top alternative.
by John Weckerle
…do we do with all this stuff?
Any of our readers who have had success in growing summer squash – including zucchini and the classic yellow squash – have probably found themselves with a superfluity, as it were, of would-be food. We say “would-be” of course, because it’s not food until you cook it up and eat it, although we do admit that small specimens make a nice raw snack, either in salads or cut into strips with a little ranch dressing. Or balsamic vinaigrette. Or pretty much anything into which one likes to dip one’s vegetables.
Even so, gardeners do occasionally run into surpluses that surpass their capacity for dipping. There is, of course, zucchini bread, and we can speak from experience on the subject of zucchini parmigiana. Anybody who can make eggplant parmigiana can do it with zucchini. We’ll cover that at another time, because if you’re a working person who needs something quick, parmigiana is probably not the thing – but if you want a recipe, let us know. In the meantime, let’s talk frittata.
Frittatas are egg dishes. They can be baked, but are usually done in a frying pan either entirely or finished in the oven. One might think of them as quiches without crust, or unfolded dinner omelettes, but either way, they are light and easy dinners. I finish mine under the broiler. They are very easy and quick, and can be very healthy if you’re willing to go with egg whites or a mix of eggs and egg whites. Given that there is cheese involved, I’ve gone with all egg whites and fifty-fifty mixes, and found them both to be delicious.
Pretty much anything can go into a frittata; this is just our “this time of year” approach. If you’re inundated with squash (note that we didn’t say “awash” again), try starting with the following (more or less, and substitute. If you have green chile, toss it in. Be daring!):
- olive oil for sauteing
- 3 large eggs and the whites of 3 large eggs (we generally find that 3 egg whites are more or less a trade for 2 eggs volume-wise, but that would depend on the eggs. If you’re thinking of making Hollandaise sauce or Irish soda bread in the near future, use the yolks for that.)
- Cheese – there are two ways to go, here: feta or cheddar. Okay, there are umpteen ways to go, but today we’re just dealing with the two. If you go with cheddar, the spices listed below are a good start; if you go with feta, consider the advantages of adding some oregano – fresh if you have it, dried if you don’t. Together with the feta, it gives a distinctive Mediterranean flavor, and if you have fresh basil and Greek oregano, so much the better. Either way, dietary and taste preferences considered, you’d be looking at 2-4 ounces of cheese – crumbled for the feta, grated for the “chedda.”
- Olives – We can only personally vouch for these if you’re going with feta cheese, and we’ve only tried it with black olives. Olives have a very distinctive flavor, though, so be sure that your diners are not averse to the taste. Olives, like anchovies, are not something that can just be picked out. Thank you to one of our readers for that observation.
- 1/4 to 1/2 medium onion, to taste (try scallions or shallots for variety)
- 1 small green pepper, or 1/2 medium green pepper
- 1 small to medium zucchini, finely cubed (1/4 to 1/2 inch)
- 1 medium yellow squash, finely cubed (1/4 to 1/2 inch; I grow straight necks, but either will work)
- 6 lb garlic – Okay, we’re kidding, because we love garlic, but about 1-2 tsp of minced garlic will add character without overpowering the other flavors.
- Spices – Fresh (if you have it, it’s great – torn or very coarsely chopped) or dried basil, ground thyme, onion powder, garlic powder, salt (very little), all to taste. Very, very little pepper if needed. Remember, most aromatic spices like basil, oregano, thyme, etc. are best added toward the end of cooking (in this case, toward the end of sauteing) so that their unique flavors will not be lost in the cooking process. Leave yourself a little time to add some, test, and add more as needed.
Set broiler to high, and position rack at what is usually the second highest level. Combine the eggs, a few tablespoons of milk (we use nonfat) and half the cheese in a mixing bowl, and set aside.
Start by sauteing the onions and green pepper together in olive oil for about 3 minutes or so over medium heat, until the onions are just getting a bit translucent. Toss in the garlic, and saute for another minute or so, until the onions are nearly translucent. Add the zucchini and yellow squash, and cook until the zucchini and squash are tender. Fold in the egg mixture, stirring very briefly and ONLY once to make sure it is mixed in. Cook over low to medium heat until the egg mixture appears about half-cooked. Remove from heat, and place under broiler until the egg mixture is nearly firm. Add the remaining cheese, and broil until the cheese is melted. Make sure to turn the broiler off when done. Serve with bread, vegetables, and/or salad. A nice hot sauce – Dave’s Gourmet (garlic) or any cayenne sauce – adds a delightful sense of spice if you like a little bite in what you’re tasting.
Understand: The vegetables are eminently substitutable. Broccoli makes a great frittata. Spinach works well with the feta version. And remember: everything is “to taste.” Experiment, and enjoy!