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Saturday, May 12th, 2012

Breakfast for Dinner Recipes

Saturday, May 12th, 2012

Tomato, Zucchini, & Spinach Frittata

If you know me by now, you know that I LOVE eggs for dinner! They are so easy to prepare and always delicious! I used to despise eggs before I learned how to prepare them. This recipe was a homerun last night for dinner but can be enjoyed any time!

You’ll need:

  • 6 organic eggs
  • 6oz Mild Goat Cheddar, shredded
  • 1 pint cherry tomatoes, halved
  • 2 medium zucchini, cut in half and sliced into discs
  • 1 full size tomato
  • 3-4 cloves garlic
  • 2 large scallions (or 1/2 a red onion) sliced very thin
  • 3 large handfuls baby spinach
  • sea salt to taste

I like to use a cast iron skillet when making frittatas. It creates a more even heat and the finished product is always much better without the bottom burning!

In your large skillet over medium heat, melt a small pat of butter and sauté garlic and shallots/onions until soft. Next add your halved cherry tomatoes and zucchini slices and add sea salt to taste. This is important! You want your veggies to have flavor so make sure you salt them while they are cooking. Cook veggies until soft but not falling apart. Then add 3 big handfuls of baby spinach and stir in until lightly wilted.

On the stove top, raise the heat to medium high and pour in wisked eggs with shredded goat cheese evenly over the vegetable mixture. Stir in the eggs and cook for a few minutes until the eggs start to set.

At this time, preheat your oven and set to “Broil” at 400 degrees.

Reduce stovetop heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Next place large tomato slices on top and put the skillet in the oven under the broiler until the top is set and golden brown on top, about 5 minutes. Sprinkle with fresh cracked pepper and let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate to cut into slices.

I served mine for dinner over a large mixed green salad and it was simply perfect. This recipe makes enough to serve 4 but would be great as dinner for 2 with leftovers the next day. I hope you enjoy this delicious meal as much as I did!

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