Yesterday, I went to the co-op to get ingredients for a Thai curry. Silly me, I forgot that the only local, grass-fed beef you can get there is frozen, and it wouldn’t be defrosted in time for dinner! So instead, I decided to try my hand at a frittata. The taste was spot-on, but it was a little thinner than I think a frittata should be. I’d make it again, but either in a smaller pan or with more eggs!
Zucchini Herb Frittata
1 T. canola oil
3 cloves garlic, minced
1 zucchini, diced
1 c. chopped fresh herbs of your choice (I used basil, sage, and cilantro)
1 T. milk
1/4 c. shredded cheddar (optional)
Whisk the eggs and milk in a large bowl until light and fluffy.
In a cast-iron pan, heat the oil over medium-high heat. Add the garlic and zucchini and saute until soft.
Add the herbs and stir for 1 minute. Pour the eggs into the pan. Cover and decrease the heat to low, letting it cook until the eggs have set, about 6-9 minutes.
Remove the lid and add the cheese, if desired. Slice and serve!
SAVVY TIP: When you add the eggs, pour them all around the edges of the pan. If you pour them directly into the middle, the thickness and cooking won’t be even!
Savvy Recipe Sightings!
I got in a quick 4.5 mile ride around the neighborhood this morning. Nice, flat and fast–and no IT band pain!
After our long blog chat on Saturday, I am brimming with ideas of ways to improve Savvy Eats! Check out the new Savvy Spotting page, the updated Recipes page, and the new “Featured Recipe” section in the sidebar!
And as promised, my weekly goals update. Changes are in green!
1. Plant ‘cool season’ crops (kale, Swiss chard, etc)
2. Bike 70 miles total (40.5 down already!)
3. Finish our wedding thank you notes! 75% done!
Go blueberry picking and make preserves.Went today…pictures tomorrow!
5. Write 2 freelance articles
7. Strength train 3x. (1 done!)
What are your goals for this week?
Don’t forget to use your coupon for my Summer Tea Bundle while you still can! Enter SavvyTea at checkout for 10% off.