I love eggs. This will surprise no one who reads this blog with regularity. Is there a number of them per day/week that we aren’t supposed to eat? I’m sure there is a ceiling, but I hope I’m not close to it. Team healthy fat! Team protein!
Dave was out of town this past weekend, so I was on my own to make and eat this frittata. But I’ve really enjoyed having the leftovers as a healthy lunch this week.
Which has been a good thing, because while I’ve been solo at the house I’ve made a habit of staying up too late watching Star Trek and Sherlock and then not had a ton of time to make lunches. She says as she finishes a post at 12:40 a.m.
A couple of things I like about frittatas: 1) they are such an easy way to show off whatever vegetables are in season. and 2) They’re pretty easy to make and the only non-negotiable ingredient is eggs. You could make them anytime.
Especially if you are the type of person who always has eggs handy.
Here’s what you need:
1 Tbsp. olive oil
1 1/2 cups zucchini, cut into 1/2 inch cubes
1 cup broccoli rabe (or broccoli)
1/2 medium white onion, diced
1 small heirloom tomato, sliced thinly
1 oz. goat cheese, crumbled
1/2 cup freshly grated Parmesan cheese
Salt and pepper
Hot sauce for serving because duh 🙂
Preheat the oven to 350 degrees.
Begin by preparing the broccoli rabe – no need to do this if you are using normal broccoli. Boil a pot of water and blanch the broccoli rabe for 90 seconds. Remove to an ice water bath. Chop into bite-sized chunks.
Heat 1 Tbsp. olive oil in a medium oven-safe skillet, then sautee the zucchini, broccoli/rabe and onion until softened. Remove from the heat and move the veggies to a ceramic bowl.
Beat the eggs lightly with a fork, then stir into the veggie mix. Re-grease the pan with cooking spray, then pour the eggs and veggies back in. Gently lay the tomato slices on top and sprinkle both cheeses. Cook over medium heat until the edges are set, then move to the oven for approximately 10 minutes of baking. The fritatta is done when the middle is also set.
Top with tons of salt, pepper and fresh basil chiffonaded. Serve with hot sauce. And a glass of bubbly.