Winged Musings: You Say Frittata, I Say Frittata

Friday, August 9, 2013

You Say Frittata, I Say Frittata

Vegetable Frittata w Zucchini & Fried Okra

I made this delectable frittata for dinner the other night. Many times during the summer, I long for something on the lighter side for dinner. I tend to gravitate to meatless entrees during those times. Being a believer that anything you normally eat for breakfast can be eaten at any other meal during the day, I decided to make a frittata with the many vegetables I had on hand.

I had zucchini, onions, garlic & jalapenos on my counter. In the freezer I had a bag of cut okra, and additionally, I pulled some pepper jack cheese from the frig. The rest is history. If you have a 10" cast iron skillet, you are ahead of the game and have the correct "tools" for the job.

Here we go:

Ingredients:

1 bag of frozen cut okra, thawed (of course fresh will do as well)
1/2 C course ground yellow corn meal
1/4 C all purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 C vegetable oil

6 Eggs, beaten
pinch of salt
2 T olive oil
1 T butter
2 medium zucchini, thinly sliced
1 small onion, diced
2 cloves garlic, minced
1 jalapeno pepper, seeds removed, diced (leave seeds in tact if you like it hot!)
1/2 C grape tomatoes, halved
1/2 C sliced mushrooms
6-8 oz. pepper jack cheese, cut into 1/2" chunks
Fresh salsa, optional
Sour cream, optional

Preheat oven to 375 degrees.

Heat the vegetable oil in a 10-inch cast iron skillet. Prepare the okra by mixing together the corn meal, flour, salt & pepper. Add the thawed okra and coat thoroughly. Add to hot oil and fry until golden brown. Remove from oil and set aside.

Append remaining vegetable with enough olive oil to make about 2 T, and put over medium heat. Add zucchini, onion, garlic and pepper. Cook 2-3 minutes or until tender. Add mushrooms and cook for 1 minute more. Pour eggs into skillet and add tomatoes, okra, cheese, & a pinch of salt. Continue cooking until edges of egg begin to cook.