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About the Dish

6 ounces Zucchini
4 ounces Sweet Peppers
1/2 Onion
1/2 teaspoon PeachDish Salt
4 Farm Eggs
1 packet Crystal Hot Sauce
2 ounces Chèvre
4 ounces Salad Tomatoes
1/2 ounce Microgreens
2 slices Pullman Bread
Per Serving
Calories 480
Total Fat 23 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 385 mg
Sodium 1030 mg
Total Carbohydrates 42 g
Dietary Fiber 5 g
Sugar 8 g
Protein 26 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

METHOD

1
MISE EN PLACE • Heat oven to 350° F. • Halve zucchini lengthwise. Thinly slice crosswise. • Discard pepper stems and seeds. Dice flesh. • Peel and halve onion; chop 1 half (save remaining half for another use). • Halve tomatoes lengthwise.
2
Place an 8-9 inch ovenproof skillet over medium heat. Add 1 teaspoon olive oil. When oil is hot, add zucchini, peppers, onion and 1/4 teaspoon PeachDish Salt. Cover, and cook, stirring occasionally, until zucchini is tender, about 6 minutes. Tip: If vegetables begin to brown, reduce heat.
3
While vegetables cook, in a bowl whisk together eggs, hot sauce, 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper.
4
Pour egg mixture over vegetables. Cook until set around the edges, about 3 minutes.
5
• Dot chevre over frittata. • Carefully transfer hot skillet to oven. 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.
6
While frittata cooks: • Brush bread with a total 1 teaspoon olive oil. • Toast as desired.
7
While bread toasts: • In a small bowl, toss tomatoes with 1 teaspoon olive oil. • Season to taste with PeachDish Salt and black pepper.
8
• Top frittata with tomatoes and microgreens. • Serve with toast, and enjoy!