Recipe: Angela's Vegetable Frittata
Long warm days usher in a wildly delicious season of local farmers markets and roadside produce stands. And Test Kitchen Professional Angela Sellers is sure to be cooking something wonderful with her finds. Here, she shares a recipe for a featherlight frittata and a few suggestions for picking the best produce.
- Smooth-skinned, round potatoes are low in starch and perfect for boiling or roasting. Cook extra to add to frittatas, salads, and breakfast dishes.
- Crisp Kirby cucumbers (also known as pickling cucumbers) are a top choice for sandwiches and salads. Store unwashed in a perforated bag.
- Sweet onions are the buried treasure of early summer. Look for dry, shiny, paper-thin skins. Any hint of odor indicates bruising.
- Freshly picked sweet corn has moist, green husks with straight rows of plump, shiny, evenly formed kernels.
- Fragrance rather than color is the best sign of a good tomato.
- Slender, crisp, bright-colored green beans and firm summer squash with glossy skins are the most tender.
Test Kitchen Tip: Angela keeps a blender handy for quickly mixing omelets and frittatas. This kitchen essential can also grind coffee beans and whole spices, make breadcrumbs, whip up instant puddings, and reconstitute frozen fruit juice. Don’t spend a fortune―less expensive options often perform quite well. However, lightweight plastic blender jars are less stable than glass, scratch easily, and sometimes absorb odors.