Thursday, August 25, 2011
I woke up with a killer cramp in my calf this morning, so I'm slowly limping around the house. As time passes, it seems to be getting better... but it doesn't look like I'll be getting my run in today. I figure I better let it rest up and I'll get back at it Saturday.
I'm pretty stoked today because I get to take a little roadtrip to Danville, KY to meet up with a few other Kentucky Food Bloggers. We're doing a tasting of a few restaurants tonight and I'm really excited to actually meet these awesome bloggers in person. I'll definitely post pictures and a review of the experience next week!
I made this frittata when we had tons of zucchini from our CSA. It was quick, easy, and my only complaint... I used too big of a pan, so it looks rather thin (and more like an omelette) than an actual frittata. Oh well, it still tasted mighty good!
1 tablespoon olive oil
2 zucchini, chopped
salt and pepper, to taste
1 cup cheddar cheese, shredded
1/4 cup milk
In a medium skillet under medium high heat, add about 1 & 1/2 teaspoons olive oil. Add zucchini and saute until starting to brown, about 5-7 minutes. Season with salt and pepper. Remove zucchini and set aside.
In a medium bowl, beat the eggs and milk together. Season with salt and pepper. Heat a non-stick skillet under medium low heat and add remaining 1 & 1/2 teaspoons of olive oil. Coat pan with oil.
Pour the egg mixture into the pan and let cook until the egg starts to solidify, about 2-3 minutes. Spread the zucchini over top of the eggs and top with cheddar cheese. Cook for an additional 3 to 5 minutes, or until egg is cooked through and cheese is melted.
Slice and serve right away.
This was simple, delicious, and easy. You could have it for breakfast, lunch, or dinner. It's perfect for any time of day! Feel free to swap out the ingredients for what you have, and add whatever you like! Frittatas are versatile like that =)
Have a great Thursday guys!