Chickens tend to lay eggs less often in the winter. However, my winter CSA allowed my fridge to maintain an egg-cellent supply of farm fresh eggs; every two weeks, our not-so-much-egg-eating family was granted with two dozens of eggs. Eggs continued to pile up and though the possibilities were endless, we would make a weekly frittata with all the leftover and mismatching ends that were left in the fridge. By now, we have mastered the art of making frittatas.
Our summer CSA share differs slightly from thewinter share in that it gifts us to a weekly supply of vegetables and a dozen eggs. The vegetables will be shifting in variety and our first summer share came last week with zucchini in tow. With an abundance of eggs and zucchini, I was transported back to the summer of 2014 when I spent a few months with my Mamie. A summer with her entailed daily visits from her brother, Jean-Pierre, who would come with the latest news from the neighbors, briefings on family affairs, and updates of his own garden. Jean-Pierre is a skilled gardener who at 80 still tilts the soils for maximum growth of over 15 different plants and runs after a couple dozens of chickens for fresh eggs. In his kitchen, you could find a cupboard filled with over 50 eggs that he would hand out left and right. I would regularly do the 5 minute walk to his house from my grandmother’s and admire his plants before joining him on his afternoon tour of the village.
We would arrive to my grandmother’s with another handful of vegetables to her dismay; the veggies were taking up all the space in her entrance hallway given that it was the coldest place in the house. My grandmother is a mediocre home cook but did not know what to do with all the homegrown produce, especially the eggs.
As I gear up for my summer adventures, memories from 2014 frequently replay in my mind as I prepare to spend another month with my grandmother and cousins. With more recipes under my apron than before and much more experience with cooking eggs, I can now make use of Jean-Pierre’s produce and transform it into flavorful dishes that will make him schlep more to my kitchen, one of those dishes being this Zucchini and Mozzarella Frittata.
Summer Zucchini and Mozzarella Frittata
- 4 eggs
- 1 tablespoon ghee or olive oil
- 1/2 onion, thinly sliced
- 1 zucchini, thinly sliced
- 2 teaspoons lemon juice
- 4 small mozzarella ball
- 3 springs of oregano, stems removed and leaves chopped
- salt and pepper
In a small bowl, beat together the eggs with a pinch of salt and pepper. Set aside.
Place the onions in a microwavable bowl and microwave for 1 minutes; this will soften them and reduce the amount of time needed to caramelize.
In a skillet over medium-high heat, melt the ghee. Add in the onions and separate them using a wooden spoon. Sprinkle with salt to aid in the sweating process. Lower the heat and let them cook for about 8-10 minutes, stirring frequently so that they become soft, translucent, and begin to caramelize.
Arrange the zucchinis on the onions in a even manner. Cover with a lid and let them sit for 1-3 minutes, until they begin to soften. Stir the onions and zucchinis together, and let them cook for 8-12 minutes, or until the zucchinis are soft. Mix in the lemon juice with the vegetables and season with salt and pepper.
Briefly beat the eggs again so that they are well mixed. Pour the eggs over top the zucchinis-onion mixture. Decorate with the mozzarella and oregano.
Turn the heat up to medium-low, cover the frittata, and cook for 8-10 minutes, until the top is set and the cheese begins to melt.
Serve the frittata warm. It can be served right side up, showing off the herbs and cheese, or upside down, showing off the zucchini and onions.