Summer Frittata
Ahhhh, summer in Savannah.
Tybee Island July 4th
beach days, sangria , guacamole, bumper crops of tomatoes, eggplant, peppers, squash, fresh watermelon juice, perusing the farmer’s market, waking up 6 days a week at 5:00 a.m. to squeeze in a workout before it hits 90 degrees, and melting in an old house that won’t dip below 80 degrees
It has its pluses and minuses.
One of the pluses is creating recipes that do not require an oven. I love coming home, warming up charcoals on the grill, tossing on some veggies and burgers and keeping the kitchen oven OFF( in addition to making milkshakes and eating ice cream, but let’s stick to HEALTHY today, shall we?)
An influx of 5 pounds of tomatoes out of the garden, as well as a potluck with 150 hungry runners called for only one thing: frittata.
I turned the oven on and sipped my ice cold green tea while the temperature in my house reached 89 degrees. But it was worth it.
The picture below does not do it justice because it was snapped with my phone as I was rushing around trying to label food before the runners arrived.Sorry:-( I wasn’t going to even post it, but you need to see what a frittata looks like, don’t you?
You may opt to leave off the fancy blue labels that I like to call sticky notes, but it adds to the overall charm. ‘Twas my last-minute idea, obviously.
For those of you who whine, “Eating healthy is so expensive“. Observe.
Eggs: free-range $5 or free if you have your own chickens= $0
Tomatoes grown at your house=$0
1 bag frozen spinach=$2
fresh thyme from your garden=$0
6-8 oz Feta cheese=$3.50
salt and pepper=$0 (Let’s hope you have that in your house already.ok?)
water from the sink=$0
Total cost if you have your own eggs & tomatoes: $5.50, cost per serving ~$1.10
Now go start planting your own mini garden!
I leave you with an a recent , incredibly interesting blog post from my favorite healthy eating blogger Sarah B at My New Roots on the little known health benefits of eggs. Egg yolks can improve your vision,too, and we could all use more foods to keep peepers peepin’! Sarah’s article will encourage you to put the egg-white fad to rest and jump on the egg-yolk bandwagon again. If you want to lighten it because you are concerned about calories, replace 1/2 of the yolks with an additional 6 egg whites.
Enjoy, friends. (Excuse the Instagram, less- than -perfect photos today. …)
Summer Veggie Frittata
Print recipe| Serves | 4-5 |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Total time | 55 minutes |
| Allergy | Egg |
| Dietary | Vegetarian |
| Meal type | Breakfast |
| Misc | Freezable, Serve Cold, Serve Hot |
Ingredients
- 8oz feta cheese
- 1 2 eggs, free range is possible
- 1/2 cup plain almond milk or milk
- 1 pint cherry tomatoes or grape tomatoes (sliced in half)
- 1 bag bag of frozen chopped spinach
- 2 tablespoons fresh thyme (chopped finely)
- 1 teaspoon salt
- .5 teaspoon black pepper
Directions
| Step 1 | |
| Scramble all the eggs in a large bowl until combined and yolks are mixed well. | |
| Step 2 | |
| Season with salt and pepper. | |
| Step 3 | |
| Add in milk,crumbled feta, spinach and thyme. Stir until combined. | |
| Step 4 | |
| Pout mixture into a greased, 9 by 13 inch pan. | |
| Step 5 | |
| Sprinkle the cherry tomato halves over the mixture evenly. | |
| Step 6 | |
| Bake at 350 degrees until entire mixture puffs up and the center is not runny or moving when you shake the pan. approximately 30-45 minutes. It will vary. | |
