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Goat Cheese and Zucchini Frittata Recipe

One thing you’re sure to see at any summer farmer’s market is fresh zucchini.

Considered a summer squash, zucchini is a healthy veggie choice containing few calories and lots of vitamins. It’s adaptable to a variety of different flavors, from sweet to spicy to salty, and can be enjoyed both raw and cooked. Try it baked, sautéed, or even as a sweet treat.

Goat Cheese and Zucchini Frittata

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Recipe by Whole FoodsCourse: BreakfastCuisine: American
Servings

1

serving

    Whip up this frittata for a quick breakfast, or add a side salad for a delicious dinner or lunch.

    Ingredients

    • ½

      medium zucchini, thinly sliced

    • 2

      eggs

    • salt and pepper to taste

    • 1 tablespoon

      extra virgin olive oil

    • few thin slices of goat cheese

    • 1 ounce

      fresh goat cheese

    • 1 roasted

      red pepper from a jar, chopped

    • small handful fresh herbs such as parsley and chives, roughly chopped

    Directions

    • Beat eggs and season well. 

    • Heat oil in a small cast iron or other ovenproof skillet and cook onion and zucchini 2 to 3 minutes to soften. 

    • Add eggs and cook 1 to 2 minutes until almost set. 

    • Dot with goat cheese and roasted red pepper, then sprinkle with herbs. 

    • Place under broiler until golden, 2 to 3 minutes.

    Nutrition Facts (per serving):

    • Calories—390 | Total Fat—30g | Saturated Fat—9g | Cholesterol—435mg | Sodium—690mg | Carbohydrate—11g | Protein—20g

    Notes about Zucchini

    What to Look For:

    When perusing your favorite farmer’s market over the summer, steer clear of zucchini that is too large. Try to choose the ones that are less than 6-8 inches long. Any bigger and they become bitter, watery, and thick-skinned. Make sure the skin is bright green and free of cuts, and pick the ones with at least 1 inch of stem still attached.

    How to Store It:

    Not ready to cook your zucchini right away? No problem! Just make sure to refrigerate it in a plastic bag for up to five days (preferably in the crisper drawer). Wait to wash it until you’re ready to cook.

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