|2 servings||calories per servings 480||protein serving 26 g||carbs per serving 42 g||total fat per serving 23 g|
This hearty frittata is bursting with colorful vegetables and tangy chevre, topped with fresh tomato and crisp sprouts. It’s a simple, one-pan meal that cooks in mere minutes – just right for a busy weeknight, although it also makes a great centerpiece for a lovely weekend brunch with friends.
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||42 g|
|Dietary Fiber||5 g|
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.
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.
While vegetables cook, in a bowl whisk together eggs, hot sauce, 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper.
Pour egg mixture over vegetables. Cook until set around the edges, about 3 minutes.
• 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.
While frittata cooks:
• Brush bread with a total 1 teaspoon olive oil.
• Toast as desired.
While bread toasts:
• In a small bowl, toss tomatoes with 1 teaspoon olive oil.
• Season to taste with PeachDish Salt and black pepper.
• Top frittata with tomatoes and microgreens.
• Serve with toast, and enjoy!
"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."Learn More...