This is just such a simple concept that could go so many different ways.  Swap out the veggies or the cheese and you have yourself and entirely new dish.  The basis of this recipe is a staple in my kitchen because it makes for a wonderful, flave-tastic, healthful breakfast, lunch or dinner.  *note that I will never stop making up words for as long as I live so please just go with it.  It’s as quick as can be and I’m willing to bet that you will always have ingredients on hand to make a variation of this dish.  Nourishing at its best if you ask me.

Zucchini, Tomato and Goat Cheese Frittata

Ingredients:

1 Tablespoon Olive Oil

1 Small Zucchini, halved lengthwise and sliced

1/3 Cup Cherry Tomatoes, halved

4 Eggs

1/4 Cup Cottage Cheese

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1 Tablespoon Milk

1-2 Oz Goat Cheese, crumbled into large pieces

Hot Sauce, optional

Directions:

Preheat broiler and place rack in the middle of the oven.  In a medium bowl whisk together eggs, cottage cheese, salt, pepper and milk.  Heat a 10-inch ovenproof skillet over medium high heat and add olive oil.  Add zucchini and tomatoes and cook for 4 minutes or until tomatoes begin to burst and zucchini begins to brown, stirring occasionally.  Turn down the heat to medium, stir in the egg mixture and scramble the mixture just as you were scrambling eggs for 2 minutes.  After 2 minutes spread the egg/veggie mixture evenly with the back of a spoon to cover the surface of the pan (mixture will still be runny), place pieces of goat cheese on top and let sit over medium heat for 15 seconds.  Remove from stove and place under the broiler, 1-3 minutes or until top is no longer runny.  This is what it should look like when you take it out of the oven

Let sit for 5 minutes, cut into 4 pieces, top with hot sauce and serve.  Also great chilled and reheated.   Serves 3-4