One great reason to do a little blogging is the potential for invitations to events like this weekend's Christmas cookie hoo ha. Wonderful wine paired with a tasting of fondue and raclette, lively conversation with some of the city's most devoted foodies, plus a whole bunch of amazing cookies...
But what do you eat when you get home from a cookie swap? You're not really that hungry, but you need something to counteract all the sugar. For weeks, we've been toying with a recipe for a zucchini omelette. This frittata was a happy byproduct of our quest, and makes for an excellent and easy post-gluttony light supper - a food category especially relevant during the holiday season!
Zucchini (Courgette) and Gruyere Frittata
1 tablespoon butter
1 small onion, chopped
1 medium zucchini, cut into matchsticks
1 clove garlic, chopped
4 large eggs
1/2 cup Gruyere cheese, grated
Salt and freshly ground pepper
Melt butter over medium heat in a skillet until it stops foaming. Add onions and cook until beginning to soften, about 2 minutes. Add zucchini and cook until tender and browned. Add garlic and stir for 1 minute. Season with salt and pepper. Turn heat to low.
Beat eggs together in small bowl and season with salt and pepper. Add cheese to egg mixture and pour evenly into skillet with zucchini mixture. Cook over low heat until eggs are almost set, about 4 minutes. Put under broiler until top is puffed and beginning to brown, 1-2 minutes, and serve immediately.