02/25/2019
Here is my recipe of the week! This one takes a bit longer but I wanted to give you a taste (hehe) of my monthly recipe guides. This is a dinner option from this months guide, most of the recipes are very simple and take very little time. If you are interested in the guide and want to chat please PM me! The new guide for March will be available later this week. Time is flying!
ZUCCHINI FRITTATA WITH A SALAD
Serves 4
2 tablespoons coconut oil
½ medium yellow onion, diced
3 small zucchinis, thinly sliced
2 teaspoons Italian seasoning
1 teaspoon garlic powder
8 eggs
2 medium tomatoes, sliced thin
1 cup mozzarella or Swiss cheese, shredded
3 tablespoons chopped fresh basil
8 cups arugula
1 large cucumber, chopped
1 cup shredded carrots
1 large bell pepper, chopped
2 lemons, juiced
¼ cup extra virgin olive oil
sea salt and black pepper, to taste
Heat a large ovenproof skillet over medium-high heat. Add coconut oil and chopped onion. Sauté, stirring occasionally, for 5-6 minutes or until onion is softened.
Add zucchini. Sprinkle with Italian seasoning and garlic powder. Season with salt and black pepper, to taste. Stir to combine. Sauté for 3-4 minutes or until zucchini is tender, stirring occasionally. If necessary, drain any excess moisture from the skillet.
Next, beat eggs in a large bowl and pour over vegetables in the hot skillet. Reduce heat to medium-low and stir until well blended. Using a rubber spatula, lift edges while tilting skillet and let uncooked center portion run under cooked portion. Once set, remove from heat.
Preheat the broiler. Arrange tomato slices around outer edge of egg mixture in skillet. Sprinkle top with cheese. Broil 6 inches from heat source for 2 to 3 minutes or until cheese melts.
Sprinkle with fresh basil.
Add arugula, cucumber, carrots, pepper, lemon juice, and olive oil to a large bowl. Mix well and serve salad alongside sliced frittata.
Hope you love it and have a great day!