Ode to Zucchini and Whole Foods Veg Frittata

I am loving zucchini lately. I was never big on what I deemed the “fake cucumber” before this year (I love cucumbers and could eat 5 at a time) but now that I’ve been picking them up at the farmer’s market, I’ve fallen in love.

I love grilled zucchini.

I love breaded zucchini.

And now? I love zucchini in eggs!

I don’t often crave breakfast for dinner but when I do, I like my eggs loaded with veggies and cheese! This was absolutely perfect. As this is the third frittata I’ve successfully created, I am now deeming myself a Frittata Fanatic!

I had veggies to use from my last farmer’s market trip, nearly a week and a half ago! I have found that veggies straight from the farmer last much longer than anything from the grocery store! They’re so much more fresh and haven’t lost all their nutrients by sitting on a store shelf.

I adapted this recipe for a Zucchini and Goat Cheese Frittata from the Whole Foods recipe collection and got to choppin’!

Veggie and Goat Cheese Frittata (adapted from Whole Foods)
(serves 2)

5 eggs
1 tbsp EVOO
1/4 onion, thinly sliced
1/2 zucchini, thinly sliced
1/2 tomato, chopped
1 bell pepper, chopped
2-3 ounces goat cheese, crumbled
Salt and pepper, to taste

I ended up halving, then quartering, the zucchini, so that the bites were a bit smaller. Slice as you like!

Just a warning – it’s really hard to slice a juicy bell pepper without taking a huge bite!

Heat the olive oil over medium heat in a large cast iron (or other ovenproof) skillet. Beat eggs in a small bowl and season with salt and pepper; set aside, and heat broiler.

Cook zucchini, onion, and pepper for 2-3 minutes, until soft but not yet browned. Add egg and tomato and cook until just about set, 2-3 minutes (jiggle the pan – the top might move a bit but the bottom won’t). Dollop goat cheese around the pan, then transfer to oven and cook until egg starts to brown, 3-4 minutes.

Slice and serve!