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Farmers Market Fresh Frittata with Corn and Zucchini

Fast, fresh and easy.
Smooth and delicious.
Preparation time is 20 minutes, cooking time is 30 minutes.
Serve as part of a special weekend brunch or make a quick dinner.
So what are you waiting for?
It's Saturday and I'm going to the farmers market to learn more.

Farmers sell fresh frittata with corn and zucchini
Christina's original recipe.
(printed recipe)
Consisting of:
8 large eggs
4 medium-sized zucchini, cut into 1/4-inch thick slices.
4 cloves of garlic, chopped
4 ears, peeled
1 cup grated white cheddar
Half a teaspoon of garlic and herb spices (to taste) and freshly ground black pepper.
Olive oil for frying
A pinch of salt (optional)
to prepare
Crack the eggs into a large glass bowl and beat gently with a fork until smooth.
Add about a quarter cup of water and blend until smooth. The eggs will be thick. Leave it aside.
To prepare pumpkin, cut off the ends of the stems and flowers, cut them in half lengthwise, then cut them into quarters lengthwise again. Cut squash crosswise into 1/4 to 1/2 inch pieces.
To cook corn, remove the husk and silk. Place the carobs upright in a wide bowl, cut off the fat with a sharp knife, and leave the seeds in the bowl. Do not cut the ankle too deeply.
Fry the garlic over medium heat with a tablespoon of olive oil until it becomes soft and fragrant.
Add the zucchini and fry until soft. Don't let it burn.
Add the corn kernels, Benson seasoning (or salt), and a pinch of pepper and blend until smooth.
Let most of the water released by the zucchini evaporate, but not all of it.
Pour the egg over the vegetables and mix gently with a fork.
Leave it on the fire for 3 minutes until the bottom thickens.
Sprinkle the frittata with grated cheese.
Turn the edge of the pan over and lift the edge with the spoon so that the raw egg flows into the space created.
Continue lifting and stirring until half of the frittata floats when you shake the pan, adjusting the heat so the bottom doesn't burn.
Place in a 325 degree oven and cook for another 5 to 10 minutes or until the center is set. A knife inserted into the center of the frittata will come out clean.
Remove from the oven, sprinkle salt if you wish to season it, and leave to rest for 5 minutes.
Cut into pieces and serve.

To prepare this dish, do not use more than medium or low heat, otherwise the eggs will become rubbery.
If desired, the cheese can be mixed with the egg before pouring it over the vegetables. This will result in a smoother mixture of eggs and cheese, but hey, I'll agree with you.
Chopped fresh greens can be used.
Benson's Salt-Free Seasoning is some of the ones I've tried. A topic for another article. Substitute sea salt if desired.

Copyright © 2005-2010, Christine Cox. All rights reserved

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