Zucchini and Goat Cheese Frittata
The absolute best thing about this recipe is you can substitute, you can change the portions, you can personalize it to make it your own. I also like to make this with asparagus. It gives it a bit stronger taste, but it's really good.
2-3 medium size zucchini sliced into approx. 1/4" slices
3 tbsp. olive oil
1/3 to 1/2 cup chopped onion
1/3 to 1/2 cup red bell pepper
1/4 teaspoon salt (or to taste. The goat cheese adds quite a bit of saltiness)
1/2 teaspoon coarsely ground black pepper
2 tablespoons water
5 ounce package goat cheese, crumbled
1/4 cup basil leaves sliced very thin
Preheat broiler to 350 degrees
Heat 1 tbsp. olive oil in a non-stick ovenproof skillet large enough to hold all ingredients. Saute zucchini until soft and slightly browned. Remove zucchini add 1 tbsp. of oil to skillet and saute onions and bell peppers until tender and onions are golden. Remove to bowl with zucchini.
Whisk eggs, water, basil, salt, pepper. Stir in goat cheese. Add last tablespoon of oil to skillet, arrange vegetables in skillet, evenly distributing them. Pour egg mixture over the top. Cover and cook over low heat for 5 to 6 minutes or until the edge of the frittata has started to set. Uncover and place under broiler until top is set and is lightly browned.
The frittata can be eaten at any temperature, but my favorite is cooled to room temp.