Back to School — Or Not, and Spicy Zucchini Frittata

I never thought I’d say this, but I’m a little bit jealous of everyone gearing up to go back to school.

I could barely look at the kids teeming through the office supply section of my local department store the other day. That section is supposed to be my territory–I was always the queen of back-to-school shopping, sporting my lengthy list and carefully color coordinating everything. What right do these kids have to pick out shiny new pens and stacks of colorful notebooks while I’m forced to shop for…a toothbrush and a toaster? Why do the college kids get to load up on fun bean bag chairs and oversized pillows for their dorm rooms while I have to sleep under the same pinstriped sheet I do every night?

“Back to school” was always a compelling time for me. I was sad to see summer go, but embraced the change and got excited about the possibilities the new year held. Can’t you just feel that night-before-the-first-day-of-school feeling? That special twinge of a little fear but mostly excitement as you take in one last summer night , crisp air wafting through the open windows?

Or maybe it’s just me, master of nostalgia that I am. The good news is, even though I don’t get my new pair of sneakers or a cutesy comforter, I’m happy to be skipping out on the steep textbook fees and even steeper mountains of homework. Plus, every morning waking up in a city as great as New York elicits a distinct charge of its own.

I’m learning to accept that some things, like school, go out of season never to come back again. (Well, there’s always grad school.) And I’m ever-grateful for the things that do come back ’round every year, no matter where in life you and I are. Hey there, zucchini.

Spicy Zucchini Frittata

Adapted from The Bitten Word

Makes 4 servings

Ingredients

2 tablespoons extra-virgin olive oil
1/2 small red onion, thinly sliced
1 jalapeno, thinly sliced
1 zucchini, thinly sliced
1 cup fresh corn kernels
Salt
8 eggs

Directions

Heat broiler. In a medium ovenproof skillet, heat oil over medium heat and cook onion and jalapeño, stirring, until tender, about 5 minutes. Add zucchini and corn and cook until tender, about 7 minutes more. Season with salt. In a bowl, whisk eggs with 1/2 teaspoon salt and pour into skillet with vegetables. Cook until sides are just beginning to set, 2 to 3 minutes. Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2 to 3 minutes.

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