Garden Harvest Frittata
Yield: 10 generous wedges
Equipment: a 9” or 10” cake pan
Parchment paper
Non-stick spray, or butter
A large tea towel
¼ lb. young spinach
4 cups quartered and sliced zucchini or other summer squash
Kosher salt
1 medium onion
1 Tbs. extra-virgin olive oil
Freshly ground black pepper
10 eggs
¼ cup slivered sun dried tomatoes
1 cup freshly grated flavorful cheese — I love using half Reggiano Parmesan, and half something else like Gruyere or Manchego
Salt and freshly ground black pepper, to taste
2 Tbs. slivered basil leaves
Preheat the oven to 275°F.
Prepare the pan: Spray or butter the bottom and sides. Cut a parchment round that fits the bottom, and place it so that there are no air bubbles underneath, then spray or butter the paper.
Put the spinach into a colander, sprinkle heavily with salt (a teaspoonful), and let stand 10 minutes. Do the same with the zucchini, using a couple of teaspoons of salt. While the vegetables are standing, slice the onion, and sauté it in the olive oil until soft and starting to turn golden, seasoning well with salt and pepper. Crack the eggs into a bowl. Whisk until well mixed. Add the onions and sun dried tomatoes.
Place the zucchini in the tea towel, and use it to squeeze the moisture out of the squash — there will be a lot of it — and then add the zucchini to the bowl. Do the same with the spinach. Add the cheese and basil, and then cook a little tiny bit like an omelet, to check the seasonings. Re-season if needed, pour into the prepared pan, and bake until the center is set, about 25 minutes. Let cool, and run a knife around the edge of the frittata, then turn it out onto a cutting board. Cut into wedges and serve at room temperature or chilled.
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