I love to watch the sun come up over houses across the way. The neighbors’ trees stand high above their rooftops, and the sun lights them up like fire at this time of year. How fast the summers fly these days. Here in Minnesota, we grasp the end of the season like life itself is slipping through our fingers.
As I write, I see there is frost on the shingles. It will be a good day to bring in the remaining tomatoes that might have ripened in the garden. I made some notes for next year, entitled Garden 2016. It says things like
Lots of kale
Plant tomatoes in the side yard
Spread out herbs
Expand concrete block garden
Only two or three zucchini plants
Winter is as long as summer is short. I tend to forget what it was I wanted to do unless I write it down. Especially where zucchini is concerned. Zucchini is one of those things that gives a gardener a boost of confidence. If you’ve ever been offered an armload of zucchini, you know how prolific they are. I don’t know how many seeds are in a packet, but there are several dozen too many for the average family. Yet, planting two or three seeds from a handful of many seems somehow wasteful when it’s so easy to just pop a few more in the dirt. And that’s where the zucchini takeover begins.
The summer also brought me some really great luck with jalapeño peppers. They started ripening at the same time as the zucchini. One morning I began to harvest, stomach growling and mouth watering. I thought to myself, “There has got to be something I can make for breakfast with zucchini and jalapeño peppers.” And so I headed where all great cooks go . . . to Pinterest. I plugged “jalapeño” and “zucchini” into the search bar. Lo and behold, my screen filled with tasty options.
The most delicious-sounding recipe was some type of zucchini-jalapeño pancake. Unfortunately, I didn’t pin it, and I can’t seem to find it again to share with you here. As I read the list of ingredients, I checked my mental pantry. “Got that . . . yup . . . ooh, I have that . . .” I knew I’d like it because all the ingredients were my favorites. Then I read the directions. It called for squeezing the hell out of the shredded zucchini no less than three times, separated by 15-minute intervals. And I was hungry NOW!
Not being one to let the culinary arts get the best of me, I started to imagine something simpler. Instead of grating the zucchini and squeezing the water out, I would noodle them with my Veggetti™ (which my kids maintain is a vulgar-sounding gadget), and sauté the water out. Using all the same ingredients, minus the almond flour, I made the MOST delicious frittata. It was such a mainstay of my summer breakfasts, that I want to share it with you here.
Preheat oven to 400 degrees.
Heat oil in a medium oven-safe skillet over medium heat until a drop of water skitters on the surface. Meanwhile, whisk eggs with cream, salt and pepper. Add zucchini noodles and jalapeño. Sauté until vegetables are beginning to brown and the water has cooked away.
Pour egg mixture over vegetables. Sprinkle diced bacon over the top and place in hot oven.
When the eggs are nearly set, sprinkle parmesan over the top. Return to oven until eggs set. Best enjoyed al fresco!
Experiment with your own herbs, vegetables, and cheese. I made several variations of this frittata, and I couldn’t tell you which was my favorite. Whatever is in the garden and fridge is fair game!
Peace . . .