For those of you who regularly read this blog, you’re probably getting sick of hearing me lament about the end of summer. However, the truth is that I love fall. I find it completely invigorating and refreshing, every part of it from watching the leaves change colors to eating my favorite hearty winter squashes to cheering on the Chicago Bears. I just don’t like what comes after fall – winter. Blah. Just the thought is making me shiver.
So please forgive me for desperately grasping at the last few signs of summer, even avoiding just-in-season apples at the market in favor of last-harvest blueberries. All this leads me to tonight’s dinner: an amazingly simple and fresh vegetable frittata. The ingredients are straightforward and there’s minimal prep and cooking times, a must have for end-of-summer appreciation. The recipe below serves two but could easily be doubled or even quadrupled for a larger party.
It’s Still Summer Frittata
1 teaspoon extra virgin olive oil
2 garlic cloves, minced
2 tablespoons diced red pepper
2 tablespoons diced yellow pepper
2 tablespoons diced eggplant
1/2 Roma tomato, seeded and diced
1 teaspoon Kosher salt
1 tablespoon chopped basil plus 2 leaves chiffonade for garnish
Preheat the oven to 350F. Heat the olive oil in an 8 or 10-inch saute pan over medium heat. Add the minced garlic and cook until fragrant, about two minutes. Add the red and yellow peppers and saute for another two minutes, then mix in the eggplant and cook for one minute. Add the tomatoes and salt and cook until the peppers become soft, about five minutes, stirring often.
While the vegetables are cooking, whisk the eggs together until slightly foamy. Once the vegetables are tender, stir in the chopped basil then pour the eggs over vegetables. Turn off the burner and place the pan in the oven. Cook five to seven minutes or until the eggs have set (test by jiggling the pan – the eggs shouldn’t move). Remove the pan from the oven and slice the frittata into six slices. Garnish with the chiffonade basil.