The okra has started producing. I am especially happy about that this year; for a while I thought I would have no okra crop. Why? Well, I planted the okra in two places in the garden and they started coming up very nicely. That was before I left on vacation in June. When I came home, my daughter, who diligently took care of the garden, was also very diligent in pulling weeds. A little too diligent… no more okra. 😦
I was heart-broken. I had never seen okra plants at a garden center; I have always grown it from seed. But to my surprise, a few weeks later, when I was looking for plants to fill in some holes left by my early crops, I found 4 okra seedlings! They looked sickly, but they were okra! So, I bought them, planted them and although they are not the strongest plants I have grown, they are doing OK and starting to bear fruit. So, I have my okra, and I am happy. Now to combine them with zucchini, jalapeño, and some red onion for a delicious frittata.
I am also happy because Cam finally wanted to help cook again! He wanted to be responsible for the eggs, so his cooking adventures continue…
The outcome…a beautiful fluffy frittata.
Zucchini and Okra Frittata
2 Tbsp olive oil
1/4 to 1/2 lb okra, sliced (from the garden)
1 jalapeño, halved lengthwise, cored, seeded and thinly sliced (from the garden)
1/2 small red onion, sliced
1 medium zucchini, sliced
8 eggs (from Farmer Kim)
In a cast iron or nonstick 12 inch skillet, heat the oil over medium heat. Cook okra, jalapeño and onion until tender, about 5 minutes.
Add zucchini to the skillet and cook until tender – between 5 and 7 minutes. Season with salt.
In a bowl, whisk the eggs, adding 1/2 tsp salt. Pour into the skillet with the vegetables.
Place the skillet in the oven and broil until the frittata is just cooked through and the stop starts to turn golden brown., about 2 to 3 minutes. Do not overcook.
Remove from oven and serve. Enjoy!