Spring is upon us, which means that it's already been in the 80s here in Austin, TX. Sometimes when it's this warm, it's nice to have meal that isn't piping hot. For everyone enjoying the low 60s, you may not feel this way yet. But, you may have a surplus of eggs to use up after decorating Easter eggs. If you hide the hollowed, not hard boiled eggs around the house, you'll have quite a few raw eggs and less chance for the imfamous forgotten-until-rotten egg.
I found this recipe in the Stonewall Kitchen Breakfast cookbook. I did liberally adapt it from the original spinach, feta, and tomato version, but variation is encouraged since a basic frittata is the perfect base for adaptation. I instead used some of my favorite vegetables, mushrooms, and zucchini; swapped out the feta and parmesan for goat cheese; and subbed the thyme for chives, since I like their light onion flavor. You could always add crumbled bacon, ham, sausage, or pancetta if you'd like to make this dish more meaty.
The most exciting part of all is that I have three Stonewall Kitchen Breakfast cookbooks to giveaway! It's filled with everything breakfast, from carrot cake muffins to breakfast pizza. To enter the giveaway, just leave a comment below with your favorite egg dish. Mine is simple over-easy eggs on buttered toast. It's my failsafe when I don't know what to eat morning, noon, or night. Comment below by March 31, and you'll be entered to win. I can't wait to see all of your responses! NOTE: This contest has ended. Congratulations to comments 12, 20, and 30!
Adapted from the Stonewall Kitchen Breakfast cookbook
2 tablespoons olive oil
1 cup mushrooms, sliced
1 cup zucchini, chopped in a 1 inch dice
1 tablespoon chopped fresh chives
6 large eggs
¼ cup + 2 tablespoons goat cheese
- Place a rack in the middle of the oven and preheat the oven to 425 degrees F.
- In a heavy, ovenproof 8 ½ inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add the mushrooms, seasoning with salt and pepper, and stirring well. Cook until the excess liquid has been cooked off and the mushrooms have started to become golden brown, five to six minutes. Remove the mushrooms to a plate.
- Add the remaining 1 tablespoon of oil to the skillet over medium-high heat. Add zucchini, season with salt and pepper and cook for two to three minutes over until lightly golden. Add half the chives and mushrooms, combine.
- Meanwhile, in a medium bowl, whisk together the eggs, the remaining chives, and 2 tablespoons of goat cheese until frothy and the goat cheese is mostly incorporated. There will still be small pieces floating around. Season with salt and pepper.
- Add the egg mixture and dot the top with the remaining ¼ cup of goat cheese in chunks. Let cook for one minute just to set the eggs on the bottom.
- Bake for 15 minutes, or until the frittata is beginning to puff up and the eggs look set. Then place under the broiler for about two minutes, or until the eggs are puffed slightly and look cooked. Remove and serve in wedges hot, at room temperature, or cold. Enjoy!
Photos by: Exit Flag Photography
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