I’m an avid zucchini fan; and this time of year, zucchini grows in abundance. Sometimes too abundant, if you know what I mean. My favorite way to prepare zucchini is stuffing it.
Most of the time I use ground turkey, beef, chicken, or pork when I make stuffed zucchini because it reminds me of my mom’s recipe–minus the rice of course. For this recipe, I decided to try something different.
When I’m in the mood for eggs, and I want something more than scrambled or hard boiled; or when I want to make a delicious, super-easy meal, I whip up a frittata. A frittata is much like an omelette or crust-less quiche. It is typically served as a brunch, but my husband and I enjoy it for dinner. It makes a satisfying meal, and it offers me a way to use up left over vegetables I have hanging out in the fridge.Continue reading “Easy Baked Frittata With Tomatoes, Peppers, Onions, and Goat Cheese”