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About the Dish

  • Zucchini

    Zucchini

  • Sweet Peppers

    Sweet Peppers

  • Onion

    Onion

  • PeachDish Salt

    PeachDish Salt

  • Eggs

    Eggs

  • Crystal Hot Sauce

    Crystal Hot Sauce

  • Chèvre

    Chèvre

  • Salad Tomatoes

    Salad Tomatoes

  • Sprouts

    Sprouts

  • Pullman Bread

    Pullman Bread

METHOD

1
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.
2
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.
3
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.
4
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.
5
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.
6
Remove baked frittata from oven. Serve warm topped with tomatoes and microgreens, with toast on the side.
7