Tag Archives: tomato

Summer Veggie Frittata

I’m going to go ahead and apologize for these pictures.  They aren’t my best work, and it was pitch black out when I took the final pictures due to making this after an evening meeting, but this frittata recipe was too good not to share, which is why I’m sharing it with less than fantastic pictures and two weeks later.

Summer Veggie Frittata & Salad | Oysters & Pearls

When we are out of most things and have no plans for dinner, we usually have a few veggies laying around, especially with our garden this summer, and I always keep plenty of eggs in the fridge.  This is the ultimate kitchen sink meal (everything but the kitchen sink).  Just chop up any veggies you have, add eggs, and you have a delicious frittata.

Homegrown Okra, Squash, & Bell Pepper | Oysters & Pearls

This particular day, I had a couple of fresh okra, a couple tiny little squashes, and one little bell pepper from the garden.  I chopped them up into small pieces and diced up a Vidalia onion (I try to keep those in the pantry at all times too).  I also had a beautiful Cherokee purple tomato from the garden.  This is the story of how I turned these into a frittata.

Homegrown Bell Pepper, Squash, & Okra | Oysters & Pearls

10 Egg Frittata | Oysters & Pearls

Summer Veggie Frittata

ingredients

– any kind of veggies you have on hand
– eggs – depends on the size of your skillet – I used 10 for my big skillet!
– 2 or 3 tablespoons cream or milk (optional)
– any sort of cheese
– salt & pepper
-approximately 2 tablespoons vegetable oil

instructions

Heat oil in a skillet over medium heat.  I used my cast iron skillet, but any oven-safe skillet will work fine.  Preheat oven to 350 degrees Fahrenheit.

While it’s heating up, crack eggs into a mixing bowl – first cracking each one into a separate bowl, in case one is bad – and then add cream or milk if using.  Whisk the eggs and milk together, then add chopped veggies, salt and pepper, and cheese.  Stir to mix.

Once the oil is hot, pour the egg mixture into the skillet.  Top with sliced tomatoes, if using them.  Then sprinkle cheese on top (I mixed swiss cheese into the egg mixture, and used parmesan on top).

Bake at 350 for 10 to 15 minutes, or until the middle is just barely set.  You can test this by grabbing the handle (with an oven mitt!) and jiggling the skillet.  The center should just barely wiggle.

Remove from oven and let cool for a minute or two, then slice it up and serve it!

Summer Veggie Fritatta | Oysters & Pearls

Veggies all mixed in.  No need to pre-cook anything!

Summer Vegetable Frittata | Oysters & Pearls

The tomato was so pretty I almost hated it cover it up with cheese.  Almost.

Summer Veggie Frittata with Cheese | Oysters & Pearls

 

Fin!

Homegrown Summer Veggie Fritatta | Oysters & Pearls

Again, I’m so sorry for the pictures.  I swear, it was delicious.

Summer Veggie Fritatta with Salad | Oysters & Pearls

We had our frittata with a delicious side salad that was also chock full of garden tomatoes.

And a ghost cat.

Ghost Cat | Oysters & Pearls

Further proof that it’s really hard to take night-time pictures without a flash.  Ha.  Wallace was too fast for the camera!

I like frittatas because 1) they are fun to say, and 2) they are so easy and versatile.  If you have bacon or sausage to add, that really ups the yum-factor.  You can add anything you want!  That’s what’s so great about this frittata recipe: it never has to be the same.

Summer generally calls for easy meals.  Although in winter, root veggies like potatoes, onions, and swiss chard would be excellent in a frittata, too.

Do you have a go-to quick and easy dinner dish?

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Spicy Corn Salad

Before I start backtracking again, I couldn’t let another day go by before I shared the recipe for the spicy corn salad I made Saturday.  It’s my new favorite summer side salad!

Spicy Corn Salad  | Oysters & Pearls

I ran across {this post} on one of my favorite food blogs, Tartelette, a few weeks ago and it’s been on my mind ever since.  Mine looks nothing like the Tartelette pictures, but as usual, I adapted based on what I had on hand, which was the very last bit of our garden tomatoes.  I had pictured more of a traditional southern corn salad when I read the recipe, so that’s what I made it more like.  You can adjust the amount of sriracha to your own taste.  The heat from the sriracha goes so well with the tang from the vinegar and the sweetness of the corn, tomatoes and pepper.

Spicy Corn Salad (adapted from Tartelette)

ingredients

– approximately one ear of corn per person, shucked and cleaned
– a few tomatoes (at least 4), depending on how many ears of corn you use, washed and chopped
– one or two yellow bell peppers, washed, cored, & diced

for the vinaigrette
(adjust depending on how much corn you use – this will cover most amounts, just don’t overdress it)

– 1 tablespoon vegetable oil
– juice of half of a lime or lemon
– 1/4 cup white wine vinegar
– 2 tablespoons sriracha (or to taste)
– 1/2 teaspoon salt
– 1/2 teaspoon pepper
– 1/4 cup olive oil

instructions

Brush corn with vegetable oil and heat grill over medium heat.  Grill until the kernels start to get golden to dark brown.  Keep an eye on them and don’t let them burn.  Remove from heat and let cool.  When they’re cool, use a knife to remove the kernels from the cob (see the trick below to make this easier).  Add cut up tomatoes and bell pepper to the corn and toss.  In a small bowl, whisk together all the dressing ingredients and drizzle over the salad.  Optional: garnish with a squirt of sriracha and wedges of lemons or limes.

Grilled Corn for Spicy Corn Salad | Oysters & Pearls

We were planning for a crowd, so I grilled 9 ears of corn.  You want them just barely cooked through and with some added color.

Grilled Corn for Spicy Corn Salad  | Oysters & Pearls

Set those aside and let them cool while you chop your tomatoes and pepper and mix up the vinaigrette.

To remove the kernels, the easiest way I’ve found to do this is to use a bundt pan.  You stick the bottom of the ear of corn into the hole in the center of a bunt pan, then run a sharp knife down the ear to cut the kernels off. Just keep rotating either the ear of corn or the pan, and pretty soon you’ll fill it right up.

Quick & Easy Way to Cut Corn Off the Cob | Oysters & Pearls

Please excuse those janky fingernails.  And thanks to Wheat for the picture!

My vinaigrette was pretty spicy, and I probably should have toned it down for others in the crowd.  I  need to realize that not everybody likes spicy food as much as I do.

Even though it was really hot, it was still delicious.  My mouth is watering right this second.

Sriracha Vinaigrette for Spicy Corn Salad | Oysters & Pearls

Coincidentally, I believe this vinaigrette would be awesome on any salad, but it really just plays so nicely with the corn and tomatoes.

I love the color of this salad.  It would be really pretty was lime wedges to add a bit of green color to the dish, or maybe some green bell pepper or green onions.

Spicy Corn Salad | Oysters & Pearls

Yum!  You should make this ASAP.  Just trust me.  Make it while the sweet corn and tomatoes are at their peak and as ripe as possible.  It’s summer in a bowl.

Oddly enough, it is feeling like fall here in SoWeGa right now, which is crazy!  So I’ll be making this as much as possible to savor the last remnants of summer while I can.

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Purple Caprese Salad

Only three pictures today!

After all, all my posts can’t be a million miles long, and there’s only so far I can break down a salad.

Especially when that salad is a simple twist on the simplest and classiest of salads.

Purple Caprese Salad | Oysters & Pearls

Our homegrown Cherokee Purple tomatoes, layered with sliced fresh mozzarella and homegrown Sweet and Purple Basils.

Heirloom Tomato Caprese Salad | Oysters & Pearls

Drizzled with olive oil and a balsamic reduction and sprinkled with sea salt.

To make a balsamic reduction, just pour some (cheap!) balsamic into a sauce pan and turn the heat up to medium.  Watch it carefully, or you might burn it and have to throw it away and start over…

When it’s reduced by half or a little more, and syrupy sticky sweet, (still very liquid), it’s ready.  Drizzle it over your salad.

At least, that’s how I do it.

Cherokee Purple Caprese Salad | Oysters & Pearls

A delicious way to enjoy tomatoes straight out of the garden.  I feel like this salad is the epitome of summer!

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