Spicy Zucchini Frittata

Here is an easy weekday dinner recipe that uses all those summer vegetables that are on sale at the grocery stores right now. Dig in!

Spicy Zucchini Frittata
1 Zucchini, chopped
1 summer squash, chopped
1 tomato, chopped
2 green chilies, like Serrano, chopped
½ tsp chili powder
½ tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
6-8 eggs, beaten

Chop the zucchini, summer squash, and tomato into approximately the same size pieces. In a skillet-shaped-frying-pan or a deep frying-pan, heat a little oil, and put in the vegetables and the chopped chilies. After letting it cook for a minute, mix in all the spices. Cook till the zucchini and squash are soft. Add a little water only if needed.

In the mean time, beat the eggs well. Once the vegetables are cooked, turn the flame down to low, pour the eggs over the vegetable mixture and immediately cover with a well-fitted lid. Cook for 10 to 15 minutes or till the eggs are fully cooked. Serve immediately with some French bread.

Sautéed Eggplant and Summer Squash

   Sautéed Eggplant and Summer Squash 

Sautéed Eggplant and Summer Squash

3 eggplants, the long, thin type
1 medium summer squash
1-2 tsps Oregano
Salt to taste
Pepper to taste
2 tbsp oil, for sautéing

Slice the eggplant and summer squash at a slight angle to give it an oval-like shape. Place it in two separate bowls. In each bowl sprinkle salt, pepper, and oregano, and toss so that the herbs are well mixed.

In a frying pan, heat a little oil (just to coat the pan well). Place the eggplant in, in a single layer, with enough space to flip them. Allow it to fry for a minute or two and then check to see if it has browned. If so, flip it over and fry till the other side is brown too. Add more oil if needed, then do the same with the summer squash. After it’s done, mix the two together and serve hot. Garnish with a little parsley,

Notes:
*Eggplant absorbs a lot of oil, so put only enough to grease the pan and add more as needed.
*Eggplant cooks a lot faster than summer squash, which is why it is cooked separately.