Kirbies are used for pickling, but they've always been my favorite salad cuke because the skins are thin and don't need to be peeled. Strange thing is, when these lemon kirbies are sliced, the interior edge of the slice is actually greener than the skin (sorry, too hungry to get the camera out again, you'll have to believe me!)
The main ingredient of today's ugly frittata:
They are a variety of pattypan squash, and though I've read a lot about stuffing them, these were so small, only about three inches or so in diameter, that I just julienned them, sauteed them with onions, mushrooms, cilantro, garlic, salt and pepper before I threw in the egg whites. Their color stayed bright and beautiful even though the omelette was perfectly burned, just as I like it.
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