Last night I made a frittata with shredded carrots and zucchini, a walnut-salad with fig balsamic dressing and fresh organic strawberries. The strawberries were so sweet that honey was not required. It was a nice evening to eat out on the back porch.
My tip is to make your meals with fresh, organic, colorful ingredients. Leave the boxed, over-processed foods on the shelf at the store...it's not needed in this recipe.
Farm Fresh Confetti Frittata
|Colorful, Tasty, Healthy Meal|
1/4 cup whole milk
1 zucchini, grated
1 carrot, peeled and grated
1 cup cheese, shredded
2 T fresh basil, chopped
salt and pepper to taste
1 T real butter
1/4 cup red pepper, small dice
1/4 cup onion, small dice
1/4 cup shredded cheese, to sprinkle on top just before broiling
chopped cilantro or parley to garnish
- Preheat oven to broil.
- In a mixing bowl, whisk eggs, milk, zucchini, carrot, cheese, basil and S&P. Set aside.
- In a 10" oven-proof skillet heat butter over medium to medium-high heat. Add red pepper and onion and saute until soft and translucent.
- Add egg mixture and gently stir with a wooden spoon until eggs are almost set (still jiggly). Top with remaining cheese and place in the oven under the broiler for 5 minutes or until golden brown and bubbly. With a hot pad, remove from oven and let set for a few minutes before serving. Cut like a pie and serve warm. Sprinkle top with cilantro or parsley.