Not sure what you guys do with your Saturdays but mine usually start at farmers market. I go and get a mocha from the coffee cart and then start my rounds. This usually includes eating enough samples to qualify as breakfast and filling up my giant market bag so full I can barely carry it back to the car.
For this frittata, you can put just about anything in it that you happen to have on hand. This week I had purchased zucchini, cherry tomatoes, goat cheese and red onions. And eggs! Don’t forget the lovely eggs from happy happy chickens who wander around and peck things and live like chickens should. Feel free to substitute ingredients if there is something you like better or need to use up!
This makes a dandy breakfast, but I’ve also been known to serve it with a giant green salad and call it dinner.
Farmer’s Market Frittata
1 zucchini, sliced
Handful of cherry tomatoes, halved
1/3 cup red onion, sliced
Salt & pepper
Chop veggies. Beat eggs with a bit of salt & pepper in a bowl. Set aside. Heat 10″ skillet over medium heat. Add a bit of olive oil. Add onion and cook for a minute or two. Add zucchini and tomatoes. Sprinkle with a dash of salt and pepper. Cook for 1-2 minutes until zucchini is barely tender.
Pour eggs over veggies. Swirl to cover veggies evenly. Dot with goat cheese and sprinkle with a bit of parmesan.
Cover and turn heat down to medium low. Cook for 5-10 minutes until eggs are set on top. Cut into wedges and serve hot. Pairs perfectly with a side of fruit or salad.