Zucchini Chevre Frittata

I know I haven't posted to this blog in a long, long time.

But I made the most delicious frittata the other

day and wanted to document it

so I could make it again.

I "wing it" so much, 

that sometimes when my Hot Rockin' Hubby

really likes something, 

I often don't remember how I made it.

Last Sunday at church,

we were blessed with a bag of zucchini

from a friend's garden.

India and Ahnalin fought over those

zukes all the way home!

I apologize for the bad photos.

Here is my creation.

Zucchini Chevre Frittata

Ingredients:

2 Zucchini

1/3 onion

2-3 garlic cloves

olive oil

6-7 eggs

2 ounces Chevre cheese

seat salt

cracked black pepper

fresh rosemary

Turn your oven on to 425 degrees

 Slice your zucchini in 1/4" slices and spread on a stoneware pan

or non-stick cookie sheet.

If you don't have either of these, use a regular cookie sheet

but put a piece of parchment paper on it before you place the zucchini on it.

Drizzle a little olive oil

Roast the zucchini slices about 15 minutes

until they are tender.

Layer the zucchini slices in a deep dish baker.

Saute your chopped onion and garlic

in a little olive oil.

I used a red onion so it looks pink.

Spread the sauteed onions and garlic over the top 

of the zucchini.

Whisk your eggs along with your sea salt,

cracked black pepper and fresh rosemary.

Pour your egg mixture directly over the zucchini and onions.

Drop pieces of the chevre cheese onto the top.

And bake, uncovered,

at 425 degrees for 30-35 minutes.

I served this with a green salad and melon.

It was also wonderful the next day, served cold.

Bean And Tomato Salad

I normally call this Green Bean and Tomato Salad.

But a dear friend surprised me with 

a giant bag of green and yellow beans from 

her garden yesterday.

So, I used them all!

And as usual, I didn't measure anything.

So, you just get to play with the amounts

and cook to your taste.

Bean and Tomato Salad

What you need:

Fresh green or yellow beans

2 or 3 fresh tomatoes

1 onion

Garlic cloves

Extra virgin olive oil

Balsamic vinegar

Dried dill

Fresh ground black pepper

Sea Salt

What to do:

Rinse your beans and cut the stem ends off.

You can cut the 

beans in smaller pieces, 

but I really like the beans long.

Steam your beans until they are tender

but not mushy.

While your beans are steaming, chop your tomatoes,

onions and garlic.  Put them all in a bowl and

mix them all together.  Pour vinegar and olive

oil over the tomatoes, onions and garlic.

Season with dill, fresh ground pepper

and sea salt. Mix all together and taste.

Play with it and determine if you need more

of anything to get to the taste you like.

This concoction is so good, you may just

eat it right away, or spoon it onto sourdough bread.

It is pretty much like Bruschetta.

Oh yum!

Once your beans are steamed, drain them and

dump them into a large bowl. Pour

 the tomato mixture on top.

Gently mix it all together.

The steamed beans absorb

all the yummyness!

You can eat this hot or cold.

It is pretty outrageous either way.

You can add fresh basil, or dried cranberries,

or Kalamata olives. 

You can shave Parmigiana Reggiano cheese

over the top if you want. 

These are wonderful additions!

Enjoy! 

I am enjoying some right now!