It was a mid-morning Sunday after church. A quick and nourishing brunch was needed in less than 20 minutes before my people dashed off to their day-long activities. The garden was bursting with zucchini and tomatoes. And herbs.
The simple, delicious solution was a frittata. And the smell of bacon frying in a cast iron skillet brought the guys to the table… quickly.
The word “frittata” is derived from the Italian word “friggere,” which means quite simply “to fry.” A simple dish described as “humble cuisine” that so many of us delight in. Frittatas are, simply put, egg dishes with endless possibilities. And versions of this dish can be found in Italy, the Provence region of southern France, Greece — even China. An international dish anyone can make their own.
We’ve passed along seasonal frittata recipes before because quite simply, they’re enormously nutritious, an original quick-fix, and can be customized to season and taste without a lot of forethought or ingredients.
A few thoughts on the herbs in this recipe. I love tarragon and try to include it in some of my favorite recipes, enhancing their flavors with a southern Mediterranean flair. But thyme, parsley, and basil are also great choices. If you use tarragon, know that it is a potent herb and a little goes a long way. I love it fresh when I can get it out of my garden but also keep the dried in my pantry.
An excellent choice for a quick, healthy — and seasonal dish. The addition of bacon gives this simple dish a smokey flavor that mingles well with the fresh herbs.
Zucchini Frittata with Tomato and Bacon
2 slices bacon, cooked and crumbled
salt & freshly ground pepper
1 cup thinly sliced zucchini (1 small)
3 scallions (green and white parts) thinly sliced
2 tablespoons milk
1/2 cup grated Parmesan
1/2 teaspoon tarragon (use the herb of your choice. I happen to love fresh tarragon – but a few fresh sprigs of thyme, parsley, or basil are excellent as well. Use fresh if you have it, otherwise used 1/4 – 1/2 teaspoon dried)
1/3 cup cherry tomatoes, halved
Preheat oven to 400-degrees.
Cook bacon in a 10-inch cast iron skillet. Remove from pan and drain on a paper towel. Remove all but 1 teaspoon fat from the pan.
Add zucchini and scallions to the pan and sautee until cooked. Lightly salt and pepper.
In a separate bowl, whisk together eggs, milk, Parmesan and herb of choice.
Pour egg mixture over the cooked zucchini. Sprinkle the top with halved cherry tomatoes and crumbled bacon. Allow the frittata to cook on the stove for a few minutes until the bottom begins to set and a light crust begins to form on the sides.
Put the cast iron skillet in the pre-heated oven and continue baking for another 10-12 minutes until the top is golden and the center is set. Cool 5 minutes before serving.