Frittata Friday

It's Friday!! Yes everyone, I've posted two weeks in a row. I know, you're shocked. So. Am. I.

Things I'm excited about:

- my sister getting engaged last week

- going back to LA to spend some quality time with Bagel (my dog)

- my subscription for a farm co-op (they deliver fresh veggies in a crate - recipes to come!)

- my White House tour that I went on this morning

Friday Frittatas are the easiest way to pack nutrition, protein (eggs), and veggies into one dish while still sneaking in some cheese to add extra goodness.

I had actually never made a frittata and was quite pleased with how this one came out. However, it was not as fluffy as I would have hoped for. Next time I'll add heavy cream to puff it up a little bit more!

Spinach Zucchini Feta Frittata

Ingredients

3-4 eggs

1 medium sized zucchini

2 cups of spinach

1/2 cup of feta cheese

2 cloves of garlic

1/2 of a large onion

1/2 cup milk, heavy cream, or half and half

butter to saute veggies with

salt and pepper to taste

1. Cut zucchini in rounds, onions in slices and mince garlic.

2. Saute all veggies (including spinach) with a small amount of butter until translucent.

3. In a bowl whisk eggs and milk/cream until well incorporated.

4. Pour egg mixture on top.

5. Season with salt and pepper and crumbled feta.

6. Cover the frittata and cook on med heat for 6-8 minutes or until the eggs are firm.

7. This next part can be tricky if you're a weakling like me. (Yes, those are man hands. J helped me out with this one!) In one swift motion cover the pan with a plate and flip over quickly onto the plate.

8. Your frittata should come out flat onto the plate and ready to be sliced and served!

I served mine with a piece of sourdough toast and a quick mixed green salad.

Enjoy!!