Wednesday, August 1, 2012

backyard zucchini fritatta

During hot summer days I am all about simple. Lemon ice tea. Iced anything! Dinners that don't involve lots of cooking. Cherry tomatoes chopped in half, with handfuls and handfuls of fresh basil, balsamic, olive oil, pepper and fleur de sel. And this spicy zucchini frittata - so good! We used a piment d'espelette instead of jalapeno, since that is what we had in the garden, and it came out perfectly. Espelette peppers are slightly less hot than jalapenos, with such a good flavor. Exploring new flavors makes time in the garden so worthwhile!

1 comment:

  1. Mmm. Produce makes me happy! Thanks for sharing the appetite-inducing photos!