Ever since I began confining my food intake to an eight hour segment of the day, therefore eliminating breakfast, my egg consumption has decreased to almost none. Evidently I crave eggs because sometimes when eating out for the midday meal I find myself ordering Huevos Rancheros. Today I satisfied that craving by preparing a frittata for lunch.
It began with sautéing homegrown Padron and Shishito peppers in olive oil and seasoning them with coarse gray salt.
Grated green and golden zucchini, finely chopped onion, grated elephant garlic and basil chiffonade were beaten together with eggs.
The egg mixture was poured into a heated pan spritzed with olive oil.
The sautéed peppers were distributed throughout the pan and grated feta cheese was sprinkled over the top.
The pan was then transferred into a 350ºF oven and baked for 12 minutes.
Padron and Shishito peppers are almost always mild so home fermented green and red jalapeño hot sauces were not inappropriate.