So the other day, I went on an adventure down a rabbit hole of watching youtube videos. Specifically, the Bon Appetit youtube channel. I watched probably, 6 hours of videos and am hooked. What can I say, I’m a millennial without cable tv who wants to watch food videos all day. It’s a miracle I even have a TV really. I don’t watch a lot of movies/tv shows, much to the chagrin of most of my friends, but if you need a fun food fact – hit me up!
On Instagram a few days ago, I posted a question in my story if people wanted to see recipes for brunch classics or after-dinner desserts, and the IG team came through with brunch classics. Breakfast is my favorite food to eat and I make it most of the time, so creating brunch recipes is always fun.
First up, I wanted to make something really easy that anyone could make – a frittata! It’s very similar to a quiche but you don’t need to mess with pie dough at all, and since there’s no crust it’s easily a gluten free and keto friendly dish.
I had lots of zucchini and tomatoes in my fridge so I decided to roast those to really bring out their flavor. To cut through all the richness of the vegetables, I used feta cheese crumbles to add some acidity and brightness. I like to make this dish when I have a lot of vegetables that need to be used up otherwise they’re going in the trash. It’s really easy, and you can definitely mix whatever vegetables you want in the dish. One tip I have is to cook all of the vegetables before putting them in the frittata so they don’t add water to the dish and cause it to have a spongy texture. Ew. Not good.
I’ll be making these throughout the rest of the year because they’re an easy, cost-effective way to get a fulfilling meal with minimal effort!
Zucchini & Tomato Frittata
Ingredients
1 large zucchini
1 cup grape tomatoes
2 tbsp olive oil
2 cloves garlic, minced
1/4 cup feta cheese crumbles
8 eggs
1/4 cup whole milk
salt
pepper
Instructions
Heat a 10″ cast iron pan on the stove over medium heat. Preheat oven to 350-degrees Fahrenheit.
In a medium bowl, whisk all the eggs, milk, salt and pepper together. Set aside.
Cut the zucchini in half lengthwise, and then slice into 1/2 inch thick disks, making half-moon shapes. Slice grape tomatoes in half. In your warmed cast iron pan, add in oil and heat until shimmering. Add in the garlic and zucchini, cooking until slightly colored and soft. Add in tomatoes, cooking until zucchinis are soft and tomatoes are bursting. Once everything is cooked down a little bit, turn the heat off and stir in the eggs. Once combined, top with feta cheese and bake for 25 minutes or until the dish is just set. Remove from oven and let cool slightly before serving.
