Zucchini Feta & Onion Fritatta

When I tell you this is one of the easiest things I have ever made, I am not lying. I had some eggs, cheese and leftover veggies and I came across this wonderful recipe! Feel free to substitute any veggies you have on hand or if you like egg whites instead feel free to use those. I love goat cheese, but had feta on hand so I used that instead. I would call this meal a B-L-D meal, which in the words of Rachael Ray means you could eat this for breakfast,lunch, or dinner. I made it for lunch and although the serving size is just one, you can easily multiply this for a crowd. 



I may even start making this in the morning because it took ten minutes to make! So easy! Try it out today. Let me know what you think! Might I add... this marks the end of healthy recipe week. I enjoyed this so I will "pepper in" some healthy recipes throughout the year. 

Serves 1

Serve this perfect frittata for one with a green salad on the side, if you like. 

Ingredients

2 eggs*
Salt and pepper to taste
1 tablespoon extra virgin olive oil*
Few thin slices of red onion
1/2 medium zucchini, thinly sliced
1 ounce fresh goat cheese*
1 roasted red pepper from a jar, chopped
Small handful fresh herbs such as parsley and chives, roughly chopped 

Method

Beat eggs and season well. Heat oil in a small cast iron or other ovenproof skillet and cook onion and zucchini 2 to 3 minutes to soften. Add eggs and cook 1 to 2 minutes until almost set. Dot with goat cheese and roasted red pepper, then sprinkle with herbs. Place under broiler until golden, 2 to 3 minutes.