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About the Dish

  • Zucchini


  • Sweet Peppers

    Sweet Peppers

  • Yellow Onion

    Yellow Onion

  • PeachDish Salt

    PeachDish Salt

  • Eggs


  • Crystal Hot Sauce

    Crystal Hot Sauce

  • Chèvre


  • Salad Tomatoes

    Salad Tomatoes

  • Sprouts


  • Pullman Bread

    Pullman Bread


Heat the oven to 350° F. Prepare your mise en place: Halve and thinly slice zucchini. Dice sweet pepper. Peel and halve onion; chop 1 half (save extra for another use). Halve tomatoes lengthwise.
Place an oven-safe skillet that is 8 or 9 inches in diameter over medium heat. Add 1 teaspoon olive oil. Stir in zucchini, sweet pepper, onions, and 1/4 teaspoon PeachDish Salt. Cover and cook until tender, about 6 minutes, stirring occasionally. If the vegetables begin to brown, reduce the heat.
While vegetables cook, in a mixing bowl whisk together eggs, hot sauce, 1/4 teaspoon ground black pepper, and 1/4 teaspoon PeachDish Salt until thoroughly combined. Pour evenly over the vegetables. Cook until set around the edges, about 3 minutes.
Dot chevre over the frittata. Carefully transfer hot skillet to oven, and cook until eggs are just set, 6-8 minutes. Do not overcook: The tip of a knife inserted into the center should come out moist, but not wet. While frittata cooks, brush bread with a total 1 teaspoon olive oil. Add to oven with frittata, or toast in toaster oven until lightly browned and crispy.
While frittata cooks and bread toasts, in a small bowl combine tomatoes and remaining 1 teaspoon olive oil. Season to taste with PeachDish Salt and black pepper. Let stand while the frittata bakes, stirring occasionally.
Remove baked frittata from oven. Serve warm topped with tomatoes and microgreens, with toast on the side.