Garden Vegetable Frittata

Walk through any farmers market and let the vegetables choose themselves. A handful of tender zucchini. Peppers still warm from the morning sun. Cherry tomatoes that perfume your hands when you pick them up. Whatever has that aliveness, that sense of having been pulled from the earth hours ago, belongs in this pan.

The frittata is the most forgiving of egg dishes. It asks almost nothing of you except restraint. Cook the vegetables until they soften but keep their character. Pour in the eggs. Let things set slowly. The Italians understand that eggs cooked gently taste of themselves, rich and custard-like, while eggs cooked hard taste of rubber.

This is the kind of food I believe in. Simple technique in service of good ingredients. A dish that feeds a table of six as easily as a Tuesday breakfast for one. Your choices shape the food system. When you buy those vegetables from a farmer who grew them with care, you are voting for a world where that farm survives.