An anonymous benefactor left bounty on my doorstep: three tomatoes, a huge zucchini, and 4 pounds of green beans (boontjes - haricots verts). The beans were packed and lightly precooked, ready for freezing. My little grey cells were racing. How exactly would green bean week unfold? And how would it be fun?
Necessity is the mother of invention, they say, but I’m not that type of cook. I know Ilva does great frittatas, but finally my presents of cousin J. came in handy: Aliza Green’s Starting With Ingredients, and Mark Bittman’s How to Cook Everything. If I couldn’t find it there, I couldn’t find it anywhere.
I followed suit with Bittman’s variation on frittata with vegetables. And I really wanted these stringy beans to stick out of the egg mixture.
Green Bean Extravaganza (1): Frittata
2 handfuls of steamed or stewed or cooked beans
1/2 zucchini, deseeded, in pieces
salt, pepper, some other spices of choice (curry, chipotle,..)
olive oil
1 clove of garlic
3 eggs
milk
pecorino (or any type of cheese) to grate
Preheat the oven at 180 °C. Coat an oven dish with olive oil.
Fry the onion, add the garlic, until they are tender. Add the vegetables and stir-fry until the zucchini is half done.
Meanwhile beat the eggs with the milk, and season.
Pour the veggies in the oven dish, pour over the egg-milk mixture.
Takes about 10-20 minutes, until the egg takes color.
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