Zucchini Tomato Frittata

Breakfast is the most important meal of the day.  Have you heard that?  Yeah, me too.

But why?

Physiologically: While you were getting your beauty rest your body was in a state of fasting for the last 8 hours of so.  It needs some energy to get you started for the day so that it doesn’t start eating itself.

Psychologically: Eating breakfast can help stave off hunger later in the day.  If you eat breakfast you are less likely to overeat at night because you won’t convince yourself that you deserve more food since you didn’t have it earlier in the day.

Taste bud-ologically:  Thats a new word.  And yet another reason why you should eat breakfast.  Your tounge buds have been void of any food goodness for 8 hours.  8 HOURS!  Thats too long.  They need some lovin.

I personally love breakfast.  I look forward to it everyday.  Getting up, making something tasty, and sipping coffee while I catch up on some reading.  Joyous!

I’ve been on an egg kick lately, which is where this frittata comes in.  A frittata is similar to an omelet in that you can basically add whatever your heart desires.  The skies the limit.  They are also very easy to make.  Great for mornings at home by yourself, or entertaining guests.

Heres how you make one:

Heat a nonstick skillet over medium heat.  Turn on the oven broiler.  Thinly slice some onion, and then saute in the skillet.  While the onion is sauteing, I shredded some zucchini and cut cherry tomatoes in half.  Put those in a bowl and season with salt and pepper.  Add in your eggs (I used 2 whole eggs and some egg whites from a carton) and whisk together.  Season with salt and pepper.  The onion should be sweating and turning translucent by now.  You can let the onion cook a little farther if you want a sweeter flavor.  Add in the egg/veggie mixture.  Let the eggs cook on the stove until the edges around the top are starting to cook through.  The middle of the frittata will still be uncooked.  Transfer to the broiler and cook until the top is golden brown.  Remove from oven (Be careful, the handle is hot!).  Use a rubber spatula to lift the frittata from the sides of the skillet and transfer to a plate.  Enjoy!

Like I said, the ingredients are interchangeable, as well as the amounts.  Just remember to season with salt and pepper (and other spices/herbs if you want) or else the frittata will be kind of bland.

Some favorable flavor suggestions:

  • Bacon, mushroom, onion, spinach, blue cheese
  • Go greek! with tomato, spinach, olives, and feta
  • Asparagus, leeks, and ham
  • Sweet potato, caramelized onion, and rosemary

 

 

 

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