Summer Veggie Fritatta


Is it warm enough for ya? I don't know about you, but when it's this hot, I want to wear as little clothing as possible, but um, well, considering I just got back from an almost week-long booze fest in Napa, all I want to wear is a ski parka. Or maybe a space suit. Whale blubber? I don't know...but something big and fluffy to mask a week of non-stop bingeing.

So, this is my antidote to gluttony. In fact, this little ditty is great to add to the rotation for your get-me-to-the-beach-in-a-teeny-bikini menu. It's a perfect use it up for all your summer veggies and honestly, it contains not a bad ingredient. The potatoes (skin on) pack some fiber and vitamin c, fill you up, and man, I double dog dare you to eat this much zucchini any other way. It's delicious and without guilt. So take two. Or three. I did...

Summer Veggie Fritatta

(all measurements are estimates...use whatever ya got, in whatever proportion you have ... and how nice -- ONE pan to clean!?)
7-10 eggs
1/4 cup whole milk (I actually forgot this and it was just sweat)
1 yellow pepper, chopped
1 red pepper, chopped
1 carton grape tomatoes, halved
10 baby potatoes, sliced thin
5 large zucchini or summer squash, shaved/peeled (I added two more to what is pictured)
cheddar cheese, grated -- as much as ya got!
salt/pepper, to taste
coconut oil, for sauteing

Saute all the veggies together in a cast iron skillet until the zucchini is translucent.

Season liberally with salt and pepper. Preheat oven to 350 degrees. In a separate bowl, whisk eggs, milk, and cheese. Pour on top of veggie mixture in your skillet. Bake in oven for 25 minutes or until top of frittata is golden brown. Enjoy warm, or cold...or as leftovers.