Breakfast, Clean Recipes, Gluten-Free, Paleo, Recipes, Semi-Vegetarian

Summer Frittata

September 7, 2015

Summer Frittata

Serves 2

E: It’s Labor Day Weekend! I hope you had the chance to do absolutely nothing. Sam and I went furniture shopping and we picked up a few things for our Kauai trip. I got a cool hat. I did not run or lift weights, and I feel very guilty about it. But at the same time, I don’t remember the last time that I slept in until 10:30 am. I actually woke up after Sam, which rarely happens. Usually I’m back from my run, and have gotten started on breakfast by the time he gets up. Anyways, I’m glad I was able to escape from my work-life and relax on this extended holiday weekend.  

I made this frittata in about 15 minutes. I start it off on the stovetop then finish it off in the broiler. It is savory and sweet from the cheese and warm juicy cherry tomatoes. Enjoy it with some coffee and your favorite toast. 


avocado oil

1 large zucchini, sliced

2 garlic cloves, minced

garlic salt

onion powder

pepper

1 teaspoon cumin

paprika

½ white onions, sliced

1 cup cherry tomatoes, halved

½ cup parmigiano reggiano

3 egg yolks, small

5 egg whites, small

 

 

Turn on broiler on high.

Meanwhile, add avocado oil to a medium pan on medium high heat. Sautee for about 3 minutes. Add garlic salt, onion powder, pepper, cumin, paprika. Sautee for 1 minute, turn the zucchini so it gets even heat on both sides. Add garlic. Sautee for another minute on low-medium heat. Remove zucchini and set aside.

In same pan, add avocado oil and sautee white onions. Lower temperature so that the onions caramelize. Remove once onions are browned.

In same pan, sautee cherry tomatoes for about 1-2 minutes on high heat. You don’t want them to get too soft or soggy. Add some garlic salt and pepper to taste. Remove tomatoes from pan and set aside.

In a bowl, whisk the egg yolks and egg whites. Add garlic salt and ½ of the cheese to mixture. Add pepper. Whisk together.

Add egg mixture to pan on low-medium heat. Use a flat side of the fork to touch the pan and move in circular motions almost like you are going to make scrambled eggs. Once you feel the egg mixture is about ½ way cooked, with some egg running and some chunks cooked, add the zucchini. Then add the onions and tomatoes. Sprinkle with some more cheese. Remove pan from stovetop to the oven with broiler on high. Cook for another 2 minutes or until the tomatoes start to brown.

 

Use gloves!!! Do not grab pan handle while hot!!

 

I topped it with some salsa, but sam ate it as it was.

 

 

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