Frittata with Zucchini

I had such high hopes for this years deck garden. I made six square crates into potting vessels along with 4 pots (of various shapes and sizes) and two milk crates for my tomato plants and within one month they were healthy, bug free, green lush plants loaded with fruit flowers and tendrills reaching for the sky.

Than the rains came and did not stop. The leaves turned yellow without the sun as I watched all my work, money and produce die a watery death.

After almost two full month's, I was able to rescue three zucchini blossoms, two baby zucchini's about 2" in size with the ends just beginning to rot and green tomatoes that never got any bigger than the size of a cherry.

Not willing to write this year off, I took what zucchini gifts I did get and made a frittata in my small cast iron skillet.

Italian frittata's are different than American versions. You know how they always taut the phrase "Everything is bigger in Texas", well that says it all for everything American.

A frittata is an Italian way to use up leftover ingredients and to make a quick meal or snack. Unlike an American omelet, they're not usually eaten at breakfast. In fact, they are probably eaten more often as a snack or as a portable sandwich for a road trip or train ride.
A favorite across Italy is one made from zucchini along with the blossoms.

When The Nudge travels, it's nice for me to make a simple dinner in a skillet and while I watch the US Open, I will eat this very special frittata and tuck away half on a roll, in the fridge, for a weary traveler. Grown and made with love from our first teenie weenie, but tasty, harvest.

Let's get cooking....

Frittata with Zucchini
 Makes 1 (8") frittata

* 2 tablespoon EVOO
* 1 shallot,chopped
* 1 (5") zucchini, sliced thin
* 3 zucchini blossoms (optional), bottoms sliced off and pestle removed. Tear in half.
* 4 eggs
* 1 tablespoon water or milk
* 1/4 cup grated Parmesan or Romano cheese
* salt & pepper
* 1 tablespoon butter or sub

1. Heat a heavy oven-safe skillet. Add the olive oil and shallot and saute until soft.
2. Add the zucchini slices and saute until they soften and become translucent.
3. Beat the eggs with the water and gently pour the mixture over the zucchini, which should be evenly distributed. Add the blossoms around the pan. Press gently into the egg and cover the skillet with a lid.
4. Lower the heat and cook until the mixture stops moving when you shake the pan. Remove the pan from the heat and melt the butter around the edges so it travels under the frittata.
5. Turn the broiler on to HI. Sprinkle the grated cheese evenly over the top of the frittata and place the skillet under the broiler.
6. Remove the skillet when the top starts to bubble and the cheese is melted.
7. Season with pepper, remove the frittata to a cutting board and serve with rolls or bread.