Sunday Brunch: 8 Ball Zucchini Frittata
When summer vegetables are abundant, there’s no better time to indulge your creative cooking urges. A few days ago, my mom gave me a freshly-picked 8 ball zucchini, a few red and yellow tomatoes, and a tequila frying pepper from her garden.
I decided to make a frittata for brunch. Here’s the recipe.
1 – small tequila pepper
1 – 8 ball zucchini
1 – small tomato
2 tbs. grated cheddar cheese
1 large, fresh basil leaf sliced
Butter, salt, and pepper
Preheat the broiler, and select an oven-safe sauté pan.
Chop the tequila pepper and zucchini into small slices. On medium heat, saute them in a tablespoon of butter until peppers are soft; add kosher salt and fresh-ground pepper. Make sure you do not overcook the zucchini. Whisk the eggs and pour them over the vegetables. Lightly scramble the eggs with the vegetables. When the eggs are just cooked through, quickly place the pan into the broiler for 2- 3 minutes.
Remove the pan from the broiler, and slide the frittata onto a serving plate. Add chopped tomato, cheddar cheese, and top with basil slices.
You may want to finish with a dash of salt and pepper.