Today's post is not about using up those products to be avoided in the Whole Foods Challenge. In fact, depending on exactly how you decide to define your "whole" foods, I think this recipe will work for the challenge.
Instead of using up things like sugar and flour, this recipe is great for using up all those veggies that you found at the farmers' market. I have had a pile of tomatoes sitting on my table for a few days, while the summer squash situation has now, finally, been remedied. The frittata has three layers of different vegetables, as well as cheese and eggs. This dish would be perfect for brunch, but once you make it, you can also pack a slice for a portable lunch or snack.
Triple-Layer Vegetable Frittata
1 medium zucchini or yellow squash, sliced thickly (at least a quarter inch)
1-2 T. Olive oil
1 bag of fresh, cooked or frozen chopped spinach (squeeze out excess water)
3-6 ripe, red tomatoes, thinly sliced
4 oz. feta cheese, crumbled (or goat cheese)
5 large eggs
A splash of milk
Salt and pepper
Freshly ground nutmeg
Begin by warming the olive oil in a cast iron skillet. Create a single layer of squash slices in the bottom of the pan and cook over medium heat until lightly browned on both sides. Cover the squash with a layer of spinach. Top the spinach with a layer of feta or goat cheese. Beat the eggs with a splash of milk, and season with salt and pepper. Add nutmeg, too. Pour the egg mixture over the veggies in the pan. Layer sliced tomatoes over the top and sprinkle with more salt and pepper. Bake at 350 degrees for about 40 minutes or until no longer runny in the center. Let sit for at least 5 minutes before cutting into wedges.
This dish is good hot, cold, or room temperature. And filled with whole foods!
Instead of using up things like sugar and flour, this recipe is great for using up all those veggies that you found at the farmers' market. I have had a pile of tomatoes sitting on my table for a few days, while the summer squash situation has now, finally, been remedied. The frittata has three layers of different vegetables, as well as cheese and eggs. This dish would be perfect for brunch, but once you make it, you can also pack a slice for a portable lunch or snack.
Triple-Layer Vegetable Frittata
1 medium zucchini or yellow squash, sliced thickly (at least a quarter inch)
1-2 T. Olive oil
1 bag of fresh, cooked or frozen chopped spinach (squeeze out excess water)
3-6 ripe, red tomatoes, thinly sliced
4 oz. feta cheese, crumbled (or goat cheese)
5 large eggs
A splash of milk
Salt and pepper
Freshly ground nutmeg
Begin by warming the olive oil in a cast iron skillet. Create a single layer of squash slices in the bottom of the pan and cook over medium heat until lightly browned on both sides. Cover the squash with a layer of spinach. Top the spinach with a layer of feta or goat cheese. Beat the eggs with a splash of milk, and season with salt and pepper. Add nutmeg, too. Pour the egg mixture over the veggies in the pan. Layer sliced tomatoes over the top and sprinkle with more salt and pepper. Bake at 350 degrees for about 40 minutes or until no longer runny in the center. Let sit for at least 5 minutes before cutting into wedges.
This dish is good hot, cold, or room temperature. And filled with whole foods!
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