Summertime, and the dinners are easy ... made with lots of fresh veggies and herbs. After cutting some eggplants the other day, I just knew I had to make ratatouille. With all the eggplant fruits out in the garden, I have some other eggplant dishes planned. Eggplant parmesan, of course, but a couple of other dishes, too. I'll let you know how they turn out.
Pasta with fresh tomato sauce is a must once the tomatoes start ripening. Once you try this, you'll make it again and again.
Last night's dinner was a frittata with sides of fresh green beans dressed with herb butter and cucumbers vinaigrette. It just doesn't get any better than this--everything fresh and bright. Here's the frittata I made. Oh, I had organic eggs from a local farmer, so the sizes weren't uniform. You'll probably need four large eggs; I used five as they were a little smaller than what you get at the supermarket.
I use a cast-iron skillet for this so I can place it in the oven to brown the top. If your cookware can't go into the oven, you can try loosening the frittata, inverting it onto a plate, and then sliding it, upside down, back into the skillet to brown the top.
Double the recipe for four servings; I made this just for the two of us.
Bacon, tomato, and parmesan frittata
2 slices bacon, diced
1 large tomato, peeled, seeded, and diced
1/2 a medium onion, chopped or sliced
1 to 2 tablespoons fresh basil, minced
4 large eggs
1/2 cup freshly grated parmesan
salt and pepper to taste
Heat the oven to 350 degrees.
Dice the bacon and saute in a 10-inch skillet. When the bacon is crispy, remove it with a slotted spoon and set it aside. I didn't remove any of the bacon fat, but just sauteed the onion in what was there; if you're squeamish about fat content, judge for yourself and pour out some of the fat if you think it's too much. Sigh. Anyway ...
Saute the onion until it's soft. Whisk the eggs with the minced basil, salt, and pepper while the onion cooks. Then add the diced tomato to the skillet and cook until the liquid has mostly evaporated. Pour the egg mixture over the veggies, using a spoon or spatula, if necessary, to evenly distribute the veggies and eggs. Sprinkle the parmesan over the top. Cook over medium-high heat until the eggs are almost set. Then pop the skillet into the oven to finish the top. Remove when the eggs are well set but before much, if any, browning occurs.
And there you have it! The spouse likes everything with a little Tabasco or salsa, including this. Suit yourself!