(This seems to be a theme with me lately—getting rid of food, rather than cooking with it and enjoying it. But I am enjoying this food. Perhaps I'm just suprised by this fact.)
The food photography session at Blogher was exceptional, though it's only made me see how bad my photos are. I have a great digital SLR, I just haven't read the manual. How lame.
It doesn't help that I have filtered daylight as well as all sorts of halogen light sources in my kitchen.
Again, really bad white balance. But I'd been at this for about an hour and was starved so I just snapped this and was happy that this one was eating, and eating happily. The other one didn't get her picture in this post, just to spite her.
Zucchini Potato Frittata
Serves 2 adults, 1 hungry toddler and a picky 3 year-old. Goes great with a sturdy green salad (think fresh Romaine and beefy tomatoes).
2 tablespoons olive oil
4-5 baby red potatoes, cut into thin slices
1 medium onion, cut into thin slices
1 clove garlic, minced or pressed
1.5 cups shredded zucchini
4 large eggs, beaten
7 – 10 fresh basil leaves, chopped
1/2 cup shredded goat mozzarella (or swiss or feta, or skip cheese to make this dairy-free)
1. Heat the oil in a small oven-safe skillet. Add potatoes and onions and sauté until softened, about 8 minutes.
2. Add zucchini, garlic and basil leaves and sauté about 2 minutes, until zucchini is soft.
3. Pour eggs over vegetables and tilt pan to evenly distribute. Add salt and pepper to taste then sprinkle cheese over the top.
4. Cover the pan and set heat to low and cook for 10 minutes. Check it often!
5. When the eggs are set remove the pan from the stove and place the pan in a preheated broiler for about 2 minutes, until the cheese is just golden.
6. Cut frittata into wedges and serve.
adapted from Moosewood Restaurant Cooks at Home