ZUCCHINI AND CARAMELISED-ONION PIZZA
Kosher salt and freshly ground pepper Extra-virgin olive oil
Green beans, cut into 2.5cm pieces (about 225g)
Shallot, thinly sliced (1/3 cup) Fresh corn kernels (from 1 large ear) Cherry tomatoes, halved
Chopped flat-leaf parsley 1. Preheat broiler, with a rack in upper third. Beat eggs with 1⁄2tsp salt and 1⁄4tsp pepper until combined. Safflower oil Unbleached all-purpose flour 8 large 3tbsp 2 cups 1 cup 2 cups 2tbsp 2tbsp 2tbsp Onion, cut into 0.6cm pieces (1&1⁄2 cup) 1 small Celery stalks, cut into 0.6cm pieces (1 cup) Orange or red bell pepper, cut into 1.25cm pieces (about 1 cup) 1 Kosher salt
Diced tomatoes, drained 1 can (400g) Creole seasoning 1&1⁄2tsp Vegetable broth 4 cups Okra, cut into 0.5cm rounds (2 cups) 225g Yellow squash, quartered lengthwise and chopped (2 cups) 1 Black-eyed peas, rinsed and drained 1 can
(400g) scallions, Steamed white for serving rice and sliced 2tbsp 2 1 2. Heat 2tbsp oil in a medium (25cm) nonstick skillet over medium-high. Add beans and cook, stirring, until lightly charred and crisp-tender, 5 to 6 minutes. Season with salt and pepper. Add shallot and corn; cook, stirring, until vegetables soften, 2 to 3 minutes. Add eggs; stir with a wooden spoon until large curds form and edges just begin to set, about 30 seconds.
3. Transfer skillet to oven; broil until puffed and browning in spots and eggs are just set, about 2 minutes. Let stand 5 minutes before slicing. Meanwhile, toss tomatoes with remaining 1tbsp oil, vinegar and parsley; season with salt and pepper. Serve salad with frittata. In a medium pot, whisk together oil and flour to combine. Cook over medium heat, whisking frequently, until mixture is the colour of butterscotch, about 10 minutes. Add onion, celery and bell pepper. Season with salt and cook, stirring, until vegetables soften, about 8 minutes. Add tomatoes and Creole seasoning; cook until fragrant, 1 to 2 minutes more. Stir in broth, okra, squash and peas. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. Serve over rice, sprinkled with scallions.