Sometimes we do breakfast for dinner and it’s frozen pancakes and microwaved turkey bacon. These are days that were crazy or we literally have no food. Sometimes this is weekend nights. This frittata is not that version of breakfast for dinner. Have you ever seen the movie Morning Glory? Rachel McAdams? I say “Frittata” like Harrison Ford does in that movie. I can’t help myself.
So yes, this is not that version of breakfast for dinner. This is really just, dinner, but using a protein source many consider for mornings only. For all you folks who think there must be meat at dinner to get your protein, consider this. Eggs have about 7 grams of protein each, and we have 12 eggs in this meal. That’s 84 grams of protein, split between a few people – and this isn’t even counting the cheese.
This particular concoction made the house smell amazing but, unfortunately, the kids didn’t enjoy the goat cheese flavor. The timing and amounts were perfect so I’m going to use this as a jumping off point in the future, swapping veggies and cheese. Tomato and smoked mozzarella? Broccoli and cheddar? The combinations are endless but the base will stay the same; my husband loved it and suggested we eat it more often. As for how easy it was (and prep ahead), I’m completely on board.
Zucchini and Goat Cheese Frittata
12 large eggs
1/3 c. reduced fat milk
3/4 tsp. salt, divided
1 tbsp. minced fresh parsley
1 tbsp. minced fresh mint
1 tbsp. olive oil
1 lg. zucchini, diced
1/3 c. finely diced onion
1 c. crumbled goat cheese
1. Preheat oven to 350 degrees. Whisk eggs, milk, 1/2 tsp. of the salt and the herbs in a medium mixing bowl.
2. Heat a 12 inch nonstick skillet over medium high heat. Add oil. Once oil is hot, add zucchini, onion, and remaining 1/4 tsp. salt. Saute, stirring occasionally, until softened and golden brown – about 8 minutes.
3. Add egg mixture to zucchini and stir with a rubber spatula, scraping the bottom of the pan and and around the edges while it cooks. When it’s beginning to set, add cheese and distribute through mixture.
4. Spread mixture evenly in pan and let cook for 30 seconds without touching. Place in oven for about 10 minutes or until mixture doesn’t jiggle anywhere when you shake the pan and is slightly puffed/pulling away from edges. Let cool ten minutes.
5. Slice like a pizza and serve wedges warm or at room temperature.