I love cooking breakfast. Strange as it may sound, it’s my favorite meal to cook. Maybe it’s because I just love breakfast food. Maybe it’s because I love starting out the day with a good solid meal in my belly instead of a rushed bowl of cereal or piece of toast in the car. Maybe it’s because I usually only cook a real breakfast on the weekends. I may never know.
Many times, I end up making a heavier carb-based breakfast like waffles or muffins. But this morning, I didn’t. I wanted something healthier, with more protein and a lighter feel. This frittata, served with a simple arugula salad with lemony white wine vinaigrette, was just what I was looking for. Quick, delicious, and much healthier than the pumpkin waffles I was also considering (although I’m sure I’ll get to those if the weather ever cools off here).
Fritatta with Zucchini and Goat Cheese
1 tsp. salt, divided
1 TBSP unsalted butter
2 to 3 small zucchini, sliced 1/8 inch thick
2 TBSP fresh oregano leaves
2 tsp. chopped fresh flat-leaf parsley, plus more for garnish
4 oz. goat cheese, crumbled
1. Preheat oven on the broiler setting.
2. In a bowl, whisk together the eggs and 1/2 tsp. of the salt. Set aside.
3. In a large non-stick saute pan over medium heat, melt the butter. When it foams, add the zucchini and sprinkle with the remaining 1/2 tsp. salt. Sauté for one minute. Add the oregano and the 2 tsp. parsley and cook for 30 seconds more.
4. Add the eggs and, using a rubber spatula, quickly and lightly stir in a small circular motion to combine them with the zucchini. Let cook for two minutes.
5. Using the spatula, gently lift the cooked edges to allow the uncooked eggs to flow underneath. Sprinkle the cheese on the frittata; do not stir. Reduce the heat to medium-low and cook, without stirring, 4 to 5 minutes more.
6. Place pan under broiler to finish, about 2 to 3 minutes. Remove from oven and let cool just enoug to fully set, about 2 minutes.
7. Using the spatula, loosen the edges of the frittata and gently slide it onto a plate. Cut into wedges and garnish with parsley. Serves 8 to 10.