An Easy Breezy Summer Winner

for Breakfast, Lunch or Even Dinner

Zucchini Basil Frittata

Raid the garden and throw together this flavorful and versatile frittata any time of the day. Serve with a mixed fruit cup for breakfast, add a tossed baby green salad and call it lunch, or top the wedges of frittata with a chunky fresh primavera sauce and you’ve got dinner. Any way you slice it, this frittata is an easy breezy summer winner.

Zucchini Basil Frittata

(serves 6)

Ingredients:

            2 tablespoons olive oil

            2 medium zucchini, thinly sliced into rounds

            5 slices bacon, cooked crisp and crumbled

            6 large fresh basil leaves

            ½ cup freshly grated Parmesan cheese

            6 eggs, beaten

            Chive blossoms, for garnish, if desired

            Directions:

1.         Preheat oven to 350 degrees.

2.         In a medium flat-bottomed frying pan over medium-high heat, heat olive oil and sauté zucchini until lightly browned.

            Do not overcook or zucchini will get soggy.

3.         Sprinkle bacon over sautéed zucchini.

4.         Arrange basil leaves on top of the bacon.

5.         Sprinkle grated parmesan cheese over the basil.

6.         Pour beaten eggs over basil.

7.         Reduce the heat to medium and continue cooking until eggs are set.

8.         Finish in 350 degree oven until top is cooked, about 2-3 minutes.

9.         Remove from oven. Run a table knife around edges and invert onto cutting board.

10.       Slice in wedges and garnish with chive blossoms, if desired.

            Having friends over and it’s too hot to cook? Maybe it’s time to ditch the kitchen and fire up the grill. Dressing up a burger for company is as easy as purchasing southwestern salsa, stirring together garlic chili mayonnaise and doctoring up crescent roll dough with green chilies and cornmeal. Keep this recipe handy, you may be reaching for it again and again this summer.