Thursday, April 30, 2009

Zucchini and Asparagus Frittata

3 more weeks left of school!! So as you have noticed, I haven't had a lot of time to add new entries to my blog. But this frittata recipe is so super simple, fast, and versatile you can make it for any meal of the day, any day of the week. Frittatas are a great source of protein to get you energized for the rest of your day, and when you pack it full of fresh vegetables, you will feel great about what you ate and won't regret eating that say that...Big Mac meal...not that I ate that for dinner yesterday....with a side of honey to dip my of course not! Frittatas are a delicious breakfast on it's own, and with the addition of a side salad, can make a satisfying lunch or supper. They are also great because you can mix and match with whatever vegetables and flavors you have on hand. If your herb garden is already in bloom, add some fresh chopped parsley or basil to brighten the dish up. Experiment with different vegetable combinations and various cheeses.
Note: To trim asparagus, simply bend a piece of asparagus with your hands until the stalk naturally snaps. Discard the bottom end. Continue with the rest of the stalks.
Note: If you do not have an oven safe pan, you can use a regular pan and simply flip the frittata (carefully), or cover the wood or plastic handle completely with aluminum foil.

2 eggs
1 tsp crushed garlic
1/2 tbsp olive oil
1/3 cup chopped zucchini
3 stalks asparagus (trimmed and chopped)
3-4 grape or cherry tomatoes (chopped)
1/2 tbsp fresh chives or scallions (chopped)
1 tbsp goat cheese
1 tsp dried red pepper flakes
salt and freshly ground pepper to season

1. Heat oil and garlic in a pan. Add zucchini and asparagus and saute until zucchini is lightly browned.

2. In a bowl, whisk eggs. Add sauteed vegetables, tomatoes, chives, salt and pepper and stir or whisk to combine.

3. Add egg mixture back into pan and cook on medium heat (there should still be oil in the pan). Add dollops of goat cheese on top of the egg mixture. If you are using an oven safe pan, transfer pan to oven when bottom of frittata has cooked, and broil until the top has cooked. If you do not have oven safe pan, either carefully flip your frittata when bottom has cooked, or cover the handle of the pan completely with aluminum foil and broil in oven. When frittata is cooked through, serve.

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