Rush-Hour Gourmet

Recently, the Green Zebras in my backyard were on the edge of turning golden between their fetching stripes. That sent me searching for a way to work fried green tomatoes into a light, one-pan meal.

And this one filled the bill.

Makes 4 servings

1/2 cup canola oil, for frying

1/2 cup cornmeal

1/4 cup flour

1/2 teaspoon kosher salt,

plus more to taste

1/4 teaspoon freshly ground black pepper, or to taste

5 to 6 small, firm green tomatoes, cut into

1/2-inch slices

6 large eggs

2 scallions, white

and light-green parts,

coarsely chopped

3 large basil leaves,

torn or cut into thin strips

1. Heat the oil in a large nonstick skillet over medium-high heat. Line a large plate with paper towels.

2. Combine the cornmeal, flour, salt and pepper in a resealable plastic bag. Add a handful of tomato slices at a time and shake to coat them evenly. Working in batches, cook them in the hot oil for 1 to 2 minutes, until the coating is golden; then flip and cook for 2 minutes, or until the coating has lightly browned. Transfer the fried slices to the paper-towel-lined plate to drain.

3. Meanwhile, lightly beat together the eggs, scallions and basil; season with salt and pepper to taste. Set aside.

4. When all the tomatoes are fried, pour out the hot oil, leaving a thin coating in the skillet. Return the skillet to medium heat. Arrange the fried tomato slices in a single layer in the skillet. Pour the egg mixture evenly over the tomatoes. Let the eggs sit for about 1 minute, then give the pan a shake or tilt to redistribute the eggs. Reduce the heat to medium-low; cook for about 5 minutes, or until the underside of the frittata has browned a bit (the top may still be somewhat runny). Run a spatula around the edges to loosen the frittata; slide it onto a large plate.

5. Place the skillet upside down over the plate and use potholders to invert the two so that the frittata drops into the skillet, browned side up. Return to the heat and cook for about 2 minutes. Transfer the frittata to a large plate and cut into 4 wedges; serve warm.

- Adapted from www.recipesource.com

Per serving: 298 calories,

14 grams protein, 37 grams carbohydrates, 10 grams fat, 3 grams saturated fat, 317 milligrams cholesterol, 368 milligrams sodium,

3 grams dietary fiber.