Spring Frittata

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Frittatas are a weeknight staple in our house.  They’re quick, easy, healthy and incredibly versatile.  What’s not to love?  Plus, they go really well with warm bread right out of the oven!  I mix them up all the time (last seen here and here) but recently, I’ve been loving this combination which I’ve dubbed our “spring frittata.”  You may have seen me whipping up this dinner the other night over on Snapchat (@taffetatulips).  It would also be ideal for Sunday brunch…with mimosas of course!  Read below for this simple yet delicious seasonal recipe:

Ingredients: 

  • 1 large zucchini
  • 2 medium size tomatoes
  • 2 shallots
  • a few sprigs of fresh basil
  • 1/2 cup reduced fat feta cheese
  • 4 or 5 eggs
  • 1/4 cup of 1% milk
  • 1/4 teaspoon ground tumeric

Directions: 

  • Heat oven to 350 degrees
  • Finely chop the shallots
  • Dice up zuccchini and tomatoes
  • Heat 1 tablespoon olive oil in an oven proof skillet
  • Sautee shallots until transculent and fragrant (about one minute)
  • Throw in zucchini and tomatoes and stir for another minute
  • Whip up eggs and milk
  • Pour eggs over vegetables in skillet
  • Top with basil, feta and tumeric
  • Let cook a few minutes until sides start to cook
  • Place on middle rack in the oven
  • Bake for approximately 30 minutes
  • Serve with warm bread

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Spring Brunch Inspiration: