Around this time of year- late summer- I get crazy for these simple supper recipes that use fresh market or garden ingredients and inspire such tasty eating. It’s almost like I’m in a bit of a panic to make the most of the market while it’s open- summer, in general, while we still can. I’ve had the kids all to myself for awhile now as we close in on the last 4.35 days of the two weeks that Brian will be in Honduras (but, hey, who’s counting?!). I’ve been trying to get little organizing projects done here and there since school starts next week and I just kinda want everything to be perfect for a busy school year.
By the way, perfect- it will not be. Decently organized- I’m keeping my fingers crossed. Crazy disastrous- um, the current state of the house.
But I’ve been holding on to precious little moments with the kids and trying not to put on too many movies, even though it has been raining an awful lot. Yesterday, the rain held off long enough for the kids and me to pick blueberries, which was cute and exhausting all at once (have I ever mentioned how fast Sam can walk when headed in the wrong direction?), and then in the evening things had dried up enough for us to pick up a pizza and head to the playground with it. I’m taking things slow, which inevitably means the house will mess itself up quicker than I can clean it.
But I digress…
Making good use of healthy, delicious veggies in the form of something these kids will eat and love is incredibly satisfying. That’s why tonight’s supper will be this veggie frittata. Easy to make, yummy to consume. That’s what it’s all about, really. It’s a bonus when you have everything on hand except for the fresh veggies which are almost right across the street at the produce market.
I hope you’ll enjoy this one!
Recipe inspired by Clean Eating
- 1 Tablespoon Olive Oil (or a mix of oil and butter, I like to do)
- 1 Medium Onion, Diced
- 1 Clove Garlic, minced
- 1 Meduim Zucchini, cut into half moons
- 1 Ear of Fresh Corn Kernels, sliced from the cob
- 1 Cup Cherry Tomatoes, Cut in half length-wise
- Salt and Pepper
- 6 Eggs
- 1 Teaspoon Water
- 1 Teaspoon Dijon Mustard
- 2 Oz. Soft Goat Cheese
- 1/2 Slice of Whole Wheat Bread, processed into Crumbs
- Set oven to Broil.
- In a large, oven-safe skillet, pre-heat Olive Oil and/or Butter. Add Onions and Garlic and cook for 3 minutes.
- Add Zucchini and Corn Kernels and cook for another 3-4 minutes, until softened.
- Add Tomatoes and cook for 1 more minute. Add Salt and Pepper to taste and stir.
- Meanwhile, in a small bowl, combine Eggs, Water, and Dijon Mustard with a whisk. Pour Egg Mixture into skillet with Vegetables. Allow to set over medium heat for about 3 minutes, pulling back sides gently to allow eggs to settle in evenly. After 3 minutes, it will be wet on top, but nearly set on the bottom.
- Dollop Goat Cheese over Frittata and sprinkle Bread Crumbs on top. Give it a gentle shake to allow some of the breadcrumbs to settle into the frittata.
- Place into oven for 4-5 minutes or until completely set. Remove from oven and let sit for 1 minute before transferring gently, with a spatula, to a cutting board.
- (I've made this using grated cheddar when I didn't have goat cheese, and if doing so, simply add cheese to the setting egg mixture after pouring it over veggies. It works great!)