Fresh Veggie Frittata

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Temperatures are rising here in Bozeman. Today we enjoyed a bike ride through town which led us to a community garden just beginning to really take off with everyone’s love-sewn vegetables. I just like to peek at what everyone is growing. It made me think of what to make for dinner. Summer is in our faces today. What are your favorites to make on a warm day?

This frittata was a tasty meal to close our day; sweet bursts of flavor soothed by creamy goat cheese, feeling ultimately healthy. I had never made a frittata. I mean, I had certainly come close, making an omlet will guarantee you to be almost there. Simply leave it alone in its pan, dollop with the cheese and bread crumbs and bake in the oven to get the eggs to set. It will work with what your garden offers you, but I really love the corn and tomatoes in this.

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SUMMER VEGETABLE FRITTATA

Inspired by Clean Eating, July 2011

INGREDIENTS

1 Tablespoon Olive Oil

1 Medium Onion, Diced

1 Clove Garlic, minced

1 Meduim Zucchini, cut into half moons

1 Ear of Fresh Corn Kernels, sliced from the cob

1 Cup Cherry Tomatoes, Cut in half length-wise

Salt and Pepper

6 Eggs

1 Teaspoon Water

1 Teaspoon Dijon Mustard

2 Oz. Soft Goat Cheese

1/2 Slice of Whole Wheat Bread, processed into Crumbs

PREPARATION

Set oven to Broil.

In a large, oven-safe skillet, pre-heat Olive Oil and/or Butter. Add Onions and Garlic and cook for 3 minutes.

Add Zucchini and Corn Kernels and cook for another 3-4 minutes, until softened.

Add Tomatoes and cook for 1 more minute. Add Salt and Pepper to taste and stir.

Meanwhile, in a small bowl, combine Eggs, Water, and Dijon Mustard and a little Salt and Pepper. Whisk to combine. Pour Egg Mixture into skillet with Vegetables. Allow to set over medium heat for about 3 minutes, pulling back sides to allow eggs to settle in evenly. After 3 minutes, it will be wet on top, but nearly set on the bottom.

Dollop Goat Cheese over Frittata and sprinkle Bread Crumbs on top.

Place into oven for 4-5 minutes or until completely set. Remove from oven and let sit for 1 minute before transferring gently, with a spatula, to a cutting board.

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