Garden Frittata Experiment

I learned on my gardening forum that the leaves and stalks of the zucchini plant were edible, good even. With their little pricklies I was surprised but was assured that the pricklies softened completely. Apparently this is a British thing. Like you can't get enough food from a zucchini!

Never one to believe something before I experience it personally, I decided to give it a test. My meal of choice was a frittata, which in my case was really more omelet as I did not use the oven at all, but I also did not fold it over. A bit of a hybrid.

Ingredients:
roma tomato, chopped
1/8 of lg. onion, diced
1 zucchini leaf, chopped
1 stalk (from larger leaf) zucchini, chopped
swiss chard, chopped
a few leaves of basil

feta cheese
4 eggs

I sauted the first 6 ingredients in olive oil. Then I mixed the eggs with the feta cheese. I did not use any cream, though you can, and any other cheese would do. I figured the zucchini stalks would not take any longer than the onions so used them as my guide for doneness.

When the onions were soft, I poured on the egg/cheese mixture and turned down the heat to low and cooked until set. Near the end I did flip it to insure the eggs were completely cooked.

Conclusion: It was really good! Half made a great lunch and the zucchini parts lived up to their promise. The taste is mild, like the fruit itself, and the texture was fine - a little fuzz was felt on one piece but definitely no pricklies.

The zucchini, chard and basil were all from the garden. No Roma tomatoes yet I am sorry to say.