Pesto-Potato Frittata and Zucchini-Tomato Gratin

My family came over last night for a belated Father's Day dinner. After receiving my Vegetarian Times Magazine just a few days ago, I picked out two summer recipes and went to work. I was very proud that every part of this meal was purchased from the local farmer's market.

This was my first time making a frittata. It was definitely tricky to flip it properly in the pan but it all worked out. I was SO proud when I flipped it on to the plate when it was done and the top was a perfect golden brown. It sliced into wedges perfectly and every person had seconds. The gratin was light, summery (something's gotta be with all this rain we've been having) and flavorful. A great side for the heavier frittata.


Zucchini-Tomato Gratin

1 1/2 lbs tomatoes, cut in to 1/4 inch thick slices
2 medium zucchini cut into 1/8 of an inch diagonal slices
olive oil
4 garlic cloves, thinly sliced
1/4 cup basil leaves, chopped
3/4 cup Parmesan cheese

1. Drape tomato slices over colander, sprinkle with salt, and let drain - 10 min
2. Spread zucchini on baking sheet, and sprinkle with salt. Let stand 15 min to sweat out excess moisture. Rinse well and pat dry.
3. Preheat oven to 375 degrees.
4. Heat one tsp oil in skillet over medium-high heat. Saute zucchini 3-4 minutes or until golden.
5. Layer 1/2 of zucchini slices in 8 inch square pan. top with 1/2 of tomatoes. Sprinkle with 1/2 of garlic, 1/2 of basil, and 1/4 cup of parm cheese.
6. Repeat layering with remaining ingredients.
7. Cover with foil and bake for 10 minutes.
8. Remove foil and bake 20 minutes more, or until cheese is melted and gratin is bubbling. Let stand 5 minutes before serving.


Pesto-Potato Frittata

3 tbs olive oil
1 1/2 lbs red potatoes, cubed
1 small onion, diced
1 small red bell pepper, diced
2 cups fresh basil
2 cloves garlic, peeled
2 tbs Dijon mustard
2 tbs all purpose flour
6 large eggs
3 large egg whites
1/4 cup grated parmesan cheese

1. Heat 1 tbs oil in non stick skillet over medium heat. Add potatoes, onion, and bell pepper, and cook 15 minutes, or until potatoes and onion begin to brown, stirring often. Transfer potato mixture to large bowl, and season with salt and pepper, if desired; cool 10 minutes.
2. Meanwhile, place basil and garlic in food processor, and pulse until finely chopped. Add mustard and flour, and pulse until combined. Add eggs, egg whites, and parmesan cheese and blend one minute, until frothy. Stir egg mixture into potato mixture.
3. Wipe out skillet, and heat remaining 2 tbs oil in skillet over medium-low heat, swirling oil over bottom and up sides of pan. Spread potato-egg mixture into hot skillet, making sure potatoes are evenly distributed. Cover, and cook 10 minutes. Gently lift bottom and sides of frittata with spatula to allow uncooked egg mixture to reach pan. Cover, and cook 10 minutes more, or until frittata is brown and crispy on bottom and sides are mostly set in center.
4. Remove skillet from heat, loosen edges of frittata, and place large plate over skillet. Carefully invert frittata onto plate. Slide frittata back onto skillet, uncooked-side down, cover, and cook 5 minutes more, or until both sides are browned and crispy. Transfer to serving plate to cool.