Garden Fresh Frittata with Zucchini, Chard, Kale and Basil

evgers October 06, 2023 Post a Comment

. . . plus eggs from my backyard chickens and fresh garlic from Claudia's Herbs .

Yesterday I picked the first two zucchini from our garden. This may seem annoying to the rest of the northern hemisphere, but to me, in my coastal garden in cool weather, it is cause for concern.

Wool and cabbage make my ears big. Basil grows slowly.

Tomato. Hmph. Ask me in September.

This delicious frittata is quick to prepare. The longest wait is in the oven because it needs to be cooked slowly to stay moist.

Eggs from my chickens, harvest from my garden. How lucky can a boss be?

Garden Fresh Frittata with Zucchini, Kale, Kale and Basil

Christina's original recipe.

Constitution:

2 medium to small zucchini (green or yellow), thinly sliced

4 cloves fresh garlic (see cooking instructions), peeled and finely chopped

3-4 cups coarsely chopped kale and cabbage, stems removed

2 tablespoons finely chopped fresh basil

10 medium eggs (see cooking instructions)

1 tablespoon of water

Sea salt and freshly ground black pepper to taste

Butter and olive oil for frying

Preparation.

Preheat oven to 325 degrees.

In a 12-inch skillet over medium-high heat, saute the zucchini in a little butter and olive oil (about 1 teaspoon each) until soft. Add minced garlic, salt and pepper to taste and sauté until cooked. Avoid burns. Remove from pan and set aside.

Return the pan to the heat and add the cabbage and kale, stirring until wilted. Remove from pan and set aside. The vegetables must be dry; Otherwise, throw them through a sieve.

Add about 1 teaspoon each of butter and olive oil to a saucepan and heat over medium-low heat.

Beat eggs with water until creamy, season with salt and pepper.

Add the eggs to the pan (if the eggs bubble and splatter, reduce the heat slightly), then add the zucchini and spread evenly. Then add the green vegetables and spread evenly.

Sprinkle the basil over the top and gently press it into the egg mixture.

Place the pan in the oven and bake for about 20 minutes or until a knife inserted in the center comes out clean. Do not cook too long or the frittata will dry out.

Remove from the oven and let cool for a few minutes. Serve and enjoy.

Fresh garlic is still moist inside and out. The skin peels off easily and the skin of the garlic is very white. I hope you have a chance to grow some or buy them at your local farmers market.

My chicken eggs range from small to large. When I use it for a dish like this, I mix up the sizes so everything is pretty "big", so I use a large egg for this.

These days I don't use much, if any, salt so I don't give measurements, so please salt or not as you like. I recommend using natural sea salt (grey, slightly moist) as it seems to be the healthiest. I use Telicherry peppercorns in my pepper mill.

Photos of my vegetable garden can be seen on my gardening blog , Raven Ridge Gardens .