We have been more than blessed with an amazing garden this year. After a hap-hazard try last summer, we decided to get serious this year. We went with raised beds mostly made from metal feed troughs. We had some old grape vines that died so were lucky that the water lines were already there. It is amazing what some great soil, lots of sun, and plenty of water can do. There is also this little dog who patrols regularly and keeps the squirrels and birds away. (She takes her job very seriously!)
We are forever trying to figure out what to do with an abundance of tomatoes and zucchini. What is funny is I was not always a tomato lover. So, the story goes, I bit down on a cherry tomato when I was little, and it squirted in my eye, so I decided I didn't like tomatoes. Well, thankfully I got over that crazy notion and have come to love tomatoes in all shapes and sizes. This year we have Roma's, Pineapple Heirlooms, and a couple of types of Cherry tomatoes.
A couple of weekends ago, I concocted this frittata to put some of our yummy produce to healthy use. I used goat cheese to give it some tang and boy did this come out well. This is a great dish to make on a week-end morning or for brunch or the Sunday game. Just be careful not to let the tomatoes squirt you in the eye while you are making it!
Oven Frittata with Zucchini, Tomatoes, and Goat Cheese
Equipment
- 1 Non-stick frying pan
- 1 Spatchula
- 1 medium-sized mixing bowl
- 1 Sharp knife
- 1 9 x9 glass pan Or approximately the same volume size
Ingredients
- ½ T. each butter and olive oil
- One medium zucchini cut lengthwise the sliced into thin half moons
- ¼ of a red onion thinly sliced
- 1 large clove of finely minced garlic
- ½ t. salt
- A couple twists of cracked black pepper
- 8 eggs whisked with a couple of tablespoons of water
- 3 oz. crumbled goat cheese
- ¼ t. each paprika salt, dried thyme, and garlic powder
- A couple shakes of your favorite hot sauce
- 2 T. fresh chopped chives
- 3 medium Roma tomatoes thinly sliced into circles
Instructions
- Heat butter and olive oil until bubbly on medium heat. Add zucchini and onions and heat to combine. Add garlic, salt, and pepper and sauté until zucchini starts to brown and the onions are soft. Remove from heat. In a separate bowl, mix beaten eggs, spices, hot sauce, and crumbled goat cheese. Lay zucchini and onions in the bottom of a glass 9 x 9 pan. Pour eggs over the top. Lay tomato slices in rows across the top then sprinkle with fresh chives. Bake at 375° for approximately 30 minutes or until set and firm in the middle. Let cool for 10 minutes then slice into squares.
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