Adapted from Vegetarian Cooking for Everyone by Deborah Madison
*Note* You can leave out the okra and just to a zucchini/squash version if that’s what you have.
Ingredients:
½ to ¾ cup okra pods (a generous handful)
Cornmeal
2 large squash or zucchini, or a mix, coarsely grated
Salt and Pepper
4 tbsp olive oil
6 eggs (5 will do if you’re short)
2 cloves garlic, pressed or minced
2 tbsp chopped basil
1/3 cup grated parmesan or cheddar, or a mix (or, if you cook like us, whatever cheese is handy)
Toss the zucchini with a little salt and set it aside in a colander for 20 – 30 minutes. Rinse briefly, then squeeze dry. (*OR, you can just slice it and throw it in the pan. It won’t make too much of a difference in the grand scheme of things).
In the meantime, slice the okra into ¼ inch thick rounds, and coat it with some cornmeal. Heat a small skillet to medium-high with 2 tbsp olive oil and fry the okra quickly, about 3 minutes. Set aside, leaving as much oil in the pan as possible.
Add the zucchini and cook, stirring frequently, until it’s dry and flecked with gold in a few places, about 6 minutes. Set the zucchini aside with the okra and wipe out the pan.
Preheat the broiler. Beat the eggs with a few pinches of salt and some pepper, then stir in the garlic, zucchini, okra, basil, and cheese. Add the remaining oil to the pan and, when it’s hot, add the eggs. Lower the heat, cook for a minute or so, then give the pan a few jerks to make sure the eggs are loose on the bottom. If they’re sticking, loosen them carefully with a thin rubber spatula. Cook over medium-low heat until the eggs are set and the top is nearly dry, about 10 minutes. Put the frittata 4-6 inches under the broiler to finish cooking the top.
Note: I used a 10-inch cast iron pan for this dish, and it was perfect. Todd and I had half of the frittata for one meal, and then ate the leftovers for lunch the next day. Even reheated, it was scrumptious (and 6 eggs over four meals don’t seem too indulgent).