Because September marks the beginning-of-the-end for so many summer crops, I tend to go a little overboard when purchasing produce every Saturday. And then as the week progresses, I am often left with a lot of odds and ends in the refrigerator… not enough of one vegetable to serve alone; but a delicious assortment of seasonal sensations whose flavors naturally complement each other.
That’s how this recipe came about. A few ears of corn that never got grilled; one lonely bell pepper; a few little zucchini; and a single chile left over from a guacamole-making marathon. When paired with a few eggs and some cheese, a delicious meatless Monday meal came together in no time.
A traditional frittata is an open-face omelet: beaten eggs are cooked in an ovenproof skillet on top of the stove; and then placed under the broiler to cook the top. I love to make them…when I want a quick meal for two.
But when there are more to serve—or if I want to ensure leftovers for another meal—I simplify matters by combining eggs and seasonal ingredients in a baking dish, and then cook the whole thing in the oven.
So, okay, this is not technically a frittata, but I still like the name better than “egg bake,” which is what they are sometimes called in other parts of the country. (This isn’t Iowa, so I’ll stick with frittata.)
So use whichever name you prefer, but know that these egg dishes are popular not only because they taste good… but also because they are economical, easy to prepare, and extremely versatile. This travels well, and can be served warm, cool, or at room temperature. It can be cut into 1 1/2-inch squares for an appetizer, or into larger squares to serve as an entrée. (At breakfast, serve with toasted artisan bread and sliced strawberries, or tiny, red, new potatoes roasted with fresh rosemary. For lunch or dinner, a hearty green salad or a few sliced tomatoes makes a satisfying vegetarian meal on a warm afternoon.) Leave out the milk (or other dairy) if you like; the frittata will just be a little less creamy.
Vary the ingredients according to whatever is languishing in the crisper-drawer, and you are pretty much guaranteed to end up with something noteworthy. Crumbled California goat cheese? A couple of sliced green onions? A bit of leftover sautéed eggplant? A fresh herb or two? It’s all good. In fact, it almost makes it fun to clean out the refrigerator.
Oven-Baked Frittata, September-Style
1 1/2 tablespoons California olive oil
3 or 4 ears corn, shucked and kernels removed (about 2 cups kernels)
3 small zucchini or other summer squash, cut into 1/4-inch dice
1 small red bell pepper, cut into 1/4-inch squares
1 jalapeno or serrano chile pepper, finely chopped
Fine sea salt and freshly ground pepper
8 large eggs, at room temperature
1/4 cup whole milk, sour cream, yogurt, or crème fraiche
4 ounces mozzarella cheese, shredded (about 1 cup)
1. Preheat the oven to 325 degrees. Grease an 8- or 9-inch square baking dish with 1 1/2 teaspoons of the olive oil.
2. In a large skillet, heat the remaining 1 tablespoon of oil over medium heat until hot. Add the corn, zucchini, bell pepper, and chile. Season to taste with salt and pepper and cook, stirring occasionally, until the zucchini is crisp-tender, about 5 minutes. (It’s fine if the vegetables brown a bit on the edges. They will only taste better.) Remove the pan from the heat and let cool for a few minutes at room temperature.
3. In a large bowl, combine the eggs, milk, and 1/2 teaspoon of salt. Whisk until well blended. Stir in the vegetable mixture and the cheese. Scrape the mixture into the prepared baking dish and bake until lightly browned on top and a thin knife inserted into the center shows no evidence of uncooked egg, about 35 minutes for a 9-inch baking dish, or 40 minutes for an 8-inch dish. Let cool for at least 10 minutes before cutting into squares. Serve warm, at room temperature, or slightly chilled.
The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at s1-800-949-FARM, or visit their web site at www.pcfma.com. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well!
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