Easy Brunch

Larry and I turned 20lbs of tomatoes into our winter supply of salsa on Sunday. Our niece Tracie came to help, and I fortified us all with a simple brunch before the chopping and stirring started.

At the Hollywood Farmers Market that morning, I found wonderful arugula at Flora Bella -- young and tender with a bite. I combined it with potatoes, zucchini and eggs for a simple frittata. I cooked and served it in a cast-iron frying pan -- no fancy flipping of frittatas here. Leftover corn and snap peas rounded out the meal.

Fresh rosemary is wonderful with potatoes. I have many bushes, including a potted one outside the kitchen window, and one that cascades over a retaining wall. Rosemary has many health benefits: it increases circulation to the brain, enhancing focus and memory, and possibly helping to prevent Alzheimer's; it stimulates the gall bladder and helps digestion, including the breakdown of saturated fats; it protects the DNA against certain kinds of damage; and its anti-bacterial properties help prevent yeast and bladder infections.

This recipe makes a thin frittata. If you prefer a thicker one, use a smaller frying pan. It will take a little longer to cook. If you can't find arugula, use spinach instead. Frittatas taste good hot, at room temperature, or cold. We enjoyed the leftovers for lunch the next day.

Frittata of Potatoes, Zucchini and Arugula
2 tbsp olive oil
1 1/2 cups thinly sliced Yukon Gold potatoes (about 2 medium)
1 medium zucchini, sliced
1 1/2 tsp chopped fresh rosemary
3 cups arugula, thick stems removed, coarsely chopped
1 large garlic clove, minced
6 eggs
1/2 cup grated cheddar

Heat olive oil in 12" cast iron skillet over medium-high heat. Add potatoes and toss to coat with oil. Cook until lightly browned and nearly soft, stirring occasionally to separate slices. (Lower heat a little if they stick too much.) Add zucchini and rosemary and sprinkle with salt and pepper. Cook, stirring as needed, for 2-3 minutes until zucchini and potatoes are tender. Lower heat to medium and add arugula and garlic. Cook, turning with tongs, about a minute until garlic is fragrant and arugula is wilted.

Turn heat to low, and distribute the vegetables evenly in the pan. Whisk eggs and season with a scant 1/4 tsp salt and a few grinds of pepper. Pour eggs over vegetables. Let cook 5 minutes or so until the bottom and sides have set and the top is still slightly runny.

Sprinkle with cheese and run under the broiler for 1-2 minutes until the top is set and the cheese is melted.

Cut into wedges and serve, or let sit at room temperature for a couple of hours. Refrigerate for longer storage.

Serves 4.