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| Zucchini, Asparagus and Goat Cheese Frittata |
Because of our modern day Brady Bunch style family, our
three remaining children (the fourth is in college!), alternate between our
home and the homes of our exes every other weekend. On weekends they are with us, we stay very busy making sure
everyone is where they are supposed to be at the right time. This includes, basketball practice,
soccer practice, lacrosse practice, Sat courses, part –time jobs and of course
the games that they spend most of their time practicing for. Monitoring their whereabouts at night
is a completely different subject.
It’s hectic but I love having them and their energy in the house.
When the kids aren’t with us, one of the ways in which we
take advantage of our down time is by sitting down to a quiet, relatively
civilized brunch. Our favorite
thing to make, as of late is a frittata.
It is so easy and it’s a great way to get rid of any of those
leftover veggies hiding in the vegetable crisper. Yesterday I made a frittata with zucchini, asparagus, cherry
tomatoes and goat cheese. While
Adam set the table and built a fire, I dressed some arugula with some balsamic
vinegar and olive oil and toasted up some multi-grain bread. Since we weren’t going anywhere because
of the snow, we even poured ourselves a glass of Michel Schlumberger Pinot
Blanc. Be sure to save any
leftover frittata, it’s so good when warmed up as a snack!
Zucchini, Asparagus and Goat Cheese Frittata
1 Tbs. olive oil
1 small onion, diced
1 small to medium zucchini, diced
5 stalks asparagus, cut crosswise in ½ inch pieces, touch
ends discarded
A handful of cherry tomatoes
7 eggs
½ cup of milk (I used skim and it worked perfectly)
2-3 ounces of goat cheese, crumbled
Salt & pepper to taste
Pre-heat oven to 350 degrees
In a medium bowl, whisk together the eggs and milk, season
lightly with salt & pepper.
In a 10 inch skillet, sauté the onion, zucchini, and asparagus
in the olive oil over low to medium heat.
After 2-3 minutes, add the cherry tomatoes and cook until the onion is
translucent and the vegetables are tender but still a bit crisp, for another 2-3
minutes. Season with salt and
pepper.
Add the egg mixture to the pan followed by the crumbled goat cheese. Let cook (do not stir)
for 2-3 minutes. Transfer the pan
to the oven and bake until the frittata is cooked through and slightly browned
on top for 6-7 minutes. Remove
from the oven and cut like a pie into quarters. Serve on a warmed plate with toast made out of great bread
and a simple arugula salad on the side.
Pour yourself a glass of wine and enjoy the weekend!
