Zucchini frittata

Eastside Road, Healdsburg, August 7, 2009—

SO MANY VEGETABLES. Fruit too, of course: it's feast or famine around here when it comes to fresh. This is the peak of the season.
Lindsey used Deborah Madison's recipe, grating the zucchini, combining it with the eggs and grated Parmesan and chopped garlic, flavoring it with marjoram, and frying it in olive oil. I always think of The Big Night when I taste eggs cooked in olive oil, and hear that marvelous whisk-whisk-whisk of the, what else, whisk, in the moody silece that heals that marvelous story.

Cheap Pinot grigio