By Aggieskitchen
A garden fresh veggie frittata makes a perfect unplanned weeknight dinner. This Grilled Zucchini Frittata is going to be a hit.
Grilled Zucchini Frittata with Goat Cheese and Cherry Tomatoes
Ingredients:
- 2 eggs
- 1/2 cup egg whites
- splash milk
- 2 tablespoon chopped fresh chives
- 4 slices deli ham (we had Boar's Head Rosemary Parmesan in the fridge), chopped
- leftover grilled zucchini, chopped (I had about 1 whole zucchini's worth - Never grilled zucchini? check out this simple recipe)
- 2 oz crumbled goat cheese
- about a handful of cherry tomatoes, sliced
- salt and pepper, to taste
- red pepper flakes, for serving, optional
Directions:
- Preheat your broiler.
- In a bowl, whisk together eggs, milk and chives very well until light and fluffy (you'll have some bubbles on top).
- Heat a non stick, oven safe skillet (8") over medium heat. Spray with cooking spray or a drizzle of olive oil. Add your chopped zucchini and ham and cook for 1-2 minutes until warmed through. Add your whisked egg mixture and let set for a few minutes over medium heat.
- Crumble goat cheese over your eggs while they are setting and cook for a few minutes longer. After about 5-6 minutes total on stove top, add sliced tomatoes to top of eggs, sprinkle with salt and pepper and place under broiler. Cook under broiler for 4-5 minutes until top of egg mixture is completely cooked through and starts to brown and get bubbly.
- Using a mitt (very important!!) take skillet out of oven and let frittata cool for a few minutes. Slide frittata onto cutting board and slice into quarters.
- This frittata fed two hungry people.
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