A simple Frittata will make even a novice cook seem like a great chef! This satisfying dish is great for breakfast, lunch or a quick dinner.
dice zucchini, peppers and onion
mince fresh chives
1/2 C almond milk
1/2 t salt
1/4 t black pepper
1 T olive oil
1 C sweet corn kernels (about 1 small ear)
1/2 C zucchini; diced
1/2 C red peppers; diced
1/2 C red onion; diced
1 T fresh chives; minced
2 t fresh rosemary
2 t fresh thyme
2 ounces cheddar cheese; grated
Heat oven to 425 degrees F.
Beat eggs and almond milk together with salt and pepper in a small bowl.
Heat skillet ( I use a cast iron or other type that can go into oven) over medium low heat and add in the olive oil and vegetables. Cook until the onion releases it’s fragrance and zucchini starts to soften about 5 minutes.
Pour the egg mixture over the vegetables and sprinkle with herbs. Reduce heat to low and cook until the frittata starts to set on the bottom, about 5 minutes. Sprinkle the cheese on top and transfer to the oven.
Bake for 15 to 18 minutes until completely set. It should looked puffed and cheese toasted.
This recipe is endlessly adaptable. In summer, I use whatever vegetables show up in my CSA box ( box of vegetables I receive from my local farmer) from kale to mushrooms to any variety of squashes. You can use fall vegetables also especially if you have some leftovers from roasting in the oven. Leftover cooked grains, such as quinoa, millet or brown rice can be added too.
Of course, you can substitute the cheese of your choice!
Served with a simple side salad, you are all set for an easy dinner or quick lunch.