Fruits of our labor

One of my favorite things about the summer months here in the Adirondacks is the opportunity to wander through the gardens to see the fruits of our spring labor and today, those fruits came in the form of fresh tomatoes, jalapeno's, cilantro, red onions, cucumbers and zucchini.

While my dad made his most excellent salsa, I got to work on a Zucchini frittata for dinner.  Made with balsamic glazed, caramelized red onions, fresh zucchini, our own eggs and locally sourced goat cheese, it was a super simple, meatless meal with a ton of flavor (everything except for the milk, lemon zest and goat cheese came from our gardens, I think I might have won the argument about adding several goats to the roster here at Solitude).  The only thing I didn't use were the squash blossoms, as they were closed up for the night.  Next time I will definitely add them.

Recipe courtesy of Food52

  • 2 zucchini
  • 2 small red onions
  • 1 tablespoon coconut or olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 4 zucchini flowers (optional)
  • 1 clove garlic, minced
  • 4 large eggs
  • Leaves from 10 sprigs thyme
  • Zest of 1 lemon
  • 1/4 cup milk
  • Sea salt and freshly ground pepper, to taste
  • 130 grams goat cheese
  1. Preheat oven to 350° F (175° C).
  2. Cut zucchini and onion in thin slices.
  3. Preheat a skillet over high heat. Add half of the oil and sauté the onion for about 6 minutes, until soft. Add the balsamic vinegar and sauté for another 5 minutes. Remove from the pan.
  4. In the same pan, add the other half of the oil and cook the zucchini until browned and soft, adding the garlic halfway through.
  5. In a large bowl, whisk together the eggs, thyme, lemon zest, and milk. Season with salt and pepper.
  6. In an ovenproof skillet, combine the zucchini and onions. Pour the egg mixture on top and then crumble the goat cheese over the whole dish.
  7. Gently place the zucchini flowers on top, if using, and bake the frittata for about 30 minutes, until set and golden brown. Take out of the oven, sprinkle on some more thyme, and serve with a salad and/or bread.


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