Herbed Goat Cheese & Zucchini Frittata

by lydia on January 14, 2012

I love working from home. I find it such a privilege to be able to whip myself up something healthy to eat whenever I need to. And, for the first time in over a decade, I have no kids at home! (insert moment of awe and silence, followed by shrieks of joy!) This means I can actually relax and enjoy my lunch. Lunches have always been sort of sacred for me, I can’t explain why really.

Recently one afternoon as I meandered into the kitchen not quite knowing what was for lunch, I discovered a new recipe that I simply adore! As I looked through the fridge at what to have, I first decided it would be some eggs.  But what to pair them with? Then I saw the remaining herbed goat cheese left from the stuffed mushrooms I had made for a holiday party. Next I found some zucchini that needed to be used up, and that was it, my recipe was created.

As I made it, I pondered, ‘do I want an omelet or put the cheese on top and the sauteed zucchini on the side?’ You know how it goes. Then I decided all these ingredients would make the perfect frittata. And, the rest is history! Oh, and let me tell you that first bite, some major swooning went down. I couldn’t stop thinking about that frittata for days and days. This is such an easy and affordable recipe, I hope you will try it!

Herbed Goat Cheese & Zucchini Frittata

Herbed Goat Cheese & Zucchini Frittata
Author: 
Recipe type: Breakfast or Main Dish
 
Ingredients
  • 8 pastured eggs
  • 4-6 ounces goat cheese (you can buy a log of goat cheese with herbs already in it if you like)
  • 1 medium zucchini, diced
  • 2 small onions, peeled halved and sliced
  • 4 Tbsp. minced fresh herbs, such as thyme, rosemary, parsley or whatever you prefer
  • Lard or ghee for sautéing
  • Raw cream or milk (optional)
  • Fresh cracked black pepper
  • Fresh ground Himalayan pink salt
Instructions
  1. Heat a cast iron skillet and add a large dollop of lard or ghee.
  2. Saute the onions for 6-8 minutes until softened.
  3. Add the zucchini, cook another 6-8 minutes until softened as well.
  4. While the veggies are cooking, crumble the goat cheese into bowl and stir in the minced herbs.
  5. Mix well, mashing together as best you can with a fork. Set aside.
  6. In a bowl, whisk the eggs together with a splash of cream or milk.
  7. Pour the eggs into the skillet and cook until you can tell the entire bottom surface is no longer runny.
  8. Turn on your broiler.
  9. Add the herbed cheese mixture to the eggs in the skillet.
  10. Place the skillet under the broiler. Start out with just a few minutes and check often for doneness.
  11. Remove the frittata from the oven when there is no more runny egg and the top is slightly golden.
  12. Serve with fresh cracked pepper and coarse Himalayan pink salt (or any sea salt you prefer). This frittata would be excellent paired with a mixed green salad for an excellent dinner meal as well.

 

 

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{ 2 comments }

Denise T. August 10, 2012 at 4:13 pm

This sounds so good but I don’t have a cast iron skillet. Any alternative recommendations for me? Thanks. Love your site.

lydia August 10, 2012 at 4:41 pm

Denise,

Any skillet that is oven proof as well will do!

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