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!
- 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
- Heat a cast iron skillet and add a large dollop of lard or ghee.
- Saute the onions for 6-8 minutes until softened.
- Add the zucchini, cook another 6-8 minutes until softened as well.
- While the veggies are cooking, crumble the goat cheese into bowl and stir in the minced herbs.
- Mix well, mashing together as best you can with a fork. Set aside.
- In a bowl, whisk the eggs together with a splash of cream or milk.
- Pour the eggs into the skillet and cook until you can tell the entire bottom surface is no longer runny.
- Turn on your broiler.
- Add the herbed cheese mixture to the eggs in the skillet.
- Place the skillet under the broiler. Start out with just a few minutes and check often for doneness.
- Remove the frittata from the oven when there is no more runny egg and the top is slightly golden.
- 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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