This recipe properly belongs to August or September when courgettes, tomatoes, corn and basil are piled up on the kitchen countertops and everyone’s tired of ratatouille. I’ve made it more than once in the last few months when we were craving those fresh garden flavors. It has every advantage–it’s simple and easy, healthy, vegetarian, inexpensive, kid-tested, and filling. And, most importantly, delicious. Great for a simple supper with, perhaps, a lovely little salad. Or for brunch.
8 slightly beaten eggs
1 TBS. snipped fresh basil (can use dried)
kosher salt and fresh ground pepper
1-2 TBS. olive oil
1 cup fresh cooked or frozen corn (great use of leftovers. . .)
1/2 c. chopped courgette/zucchini
about 3 sliced green onions or 1/3 c. finely chopped onion
3/4 c. chopped tomatoes (squeeze out seeds and juice first, it’s better that way)
1/2 c. shredded cheddar cheese
sour cream or crème fraîche for serving
In bowl combine eggs, basil, and salt and pepper. Heat oil in a large broiler-proof skillet; add courgette (and finely chopped onion if using)and stir for two minutes. Stir in corn (and green onion if using) and cook two minutes more, until vegetables are starting to be tender. Add tomatoes and cook about three minutes more, until everything is crisp-tender.
Pour egg mixture over vegetables and cook over medium heat, lifting with spatula to allow uncooked egg to flow underneath as it sets. When the surface is nearly set, sprinkle with cheese and place under a broiler for 1-2 minutes. When cheese is melted and top set, remove. Serve with sour cream or crème fraîche.
*This recipe is heavily indebted to Better Homes and Gardens, and definitely not all my own creation.