Last month, Freddie and I headed upstate, and we had the absolute joy of inviting Jenny Rosenstrach and her husband Andy over for dinner. It was one of those evenings where the food, the laughter, and the company all come together perfectly. Freddie cooked breaded shrimp and vegetable linguine, Jenny brought a vibrant salad, and we all lingered around the table, talking and laughing late into the evening.
As many of you know, Jenny spent seven years writing the Cup of Jo food column, creating beloved guides like “Five Things to Do with Corn and Tomatoes,” running taste tests, and sharing her #1 tips for family dinners. She’s also a bestselling cookbook author and runs the popular newsletter Dinner: A Love Story. This morning, I reached out to Jenny to see if she’d share a recipe for old times’ sake—and, true to form, she generously said yes.
We decided on this delicious Spanish-style zucchini frittata—perfect for breakfast, lunch, snacks, or dinner—and paired it with a simple, juicy tomato salad. It’s a summer dish that’s light yet satisfying, full of fresh flavors, and easy to make for any occasion.
Zucchini Frittata
By Jenny Rosenstrach
Ingredients:
- 3 tablespoons olive oil
- 12 ounces (about 3 small Yukon gold or red potatoes), peeled and chopped into very small cubes
- Kosher salt and freshly ground black pepper
- Pinch of red pepper flakes
- 1/2 small yellow onion, finely chopped
- 1 large zucchini (12 ounces), shredded and squeezed dry in a kitchen towel
- 8 eggs, whisked
- 1/2 cup milk
- 1 cup grated Gruyère (or fontina)
- 1/2 cup grated Parmesan
Instructions:
- Preheat your broiler. Heat the olive oil in a 9-inch cast iron or oven-safe skillet over medium-high heat.
- Add the potatoes in as single a layer as possible. Sprinkle with salt and pepper and let them sit for 3 minutes without stirring to achieve nice browning.
- Toss the potatoes carefully, scraping from the bottom, and continue cooking until golden on most sides (about 6 minutes).
- Add the red pepper flakes and onions, cooking for another 2–3 minutes.
- Stir in the zucchini and sauté for 3 more minutes.
- In a mixing bowl, whisk together the eggs, milk, Gruyère, and 1/4 cup Parmesan. Pour the mixture over the vegetables in the pan, gently stirring or poking through so the eggs reach the bottom.
- Let sit 4–5 minutes until the eggs are just cooked around the edges. Sprinkle the remaining Parmesan on top.
- Place the skillet under the broiler for 2 minutes until the frittata puffs slightly and the cheese melts. Keep a close eye to prevent burning.
- Remove from the oven and let cool slightly. Use a rubber spatula to loosen the edges, then slice into wedges.
Tomato Salad
Ingredients:
- 4 of the meatiest, juiciest tomatoes you can find
- Sea salt
- Fresh basil, shredded
Slice the tomatoes thickly and arrange on a platter. Drizzle with really good olive oil, sprinkle with sea salt, and top with shredded fresh basil. Nothing else is needed—the tomatoes in August are so sweet and flavorful, they truly do all the talking. As Jenny notes (and I wholeheartedly agree), a simple tomato salad in peak season complements virtually anything.
This zucchini frittata is light, cheesy, and packed with summer vegetables, while the tomato salad adds that perfect fresh, juicy balance. It’s the kind of meal that feels like a gift to yourself—a dish you’ll happily serve for breakfast, lunch, or dinner with minimal effort but maximum flavor.
Side note: If you’re curious, Julius Roberts agrees—the simpler the tomato, the better. And yes, he’s very hot, and yes, I may or may not spend some time admiring him while cooking.
