My dream is to one day have a decently sized vegetable garden AND a chicken coop. I have a spacious, and secluded backyard, so, it wouldn’t be hard to allot the space for either. It’s the time and energy, I can’t allot for unless I have the help of another person. Sigh. One day… In the meantime, I’ll keep buying my vegetables from the grocery and occasionally the Farmer’s Market, like the rest of us commoners.
I haven’t eaten chicken in over two weeks. I have no idea why I’m turned off of it right now, but I’m just not in the mood. I even bought chicken last week and it went to waste because I had zero desire to do anything with it. I’m enjoying my vegetables, thank you very much. I’m going to California in a few days, so I’m sure it will be incorporated back into my diet. I’m so happy I’ll be traveling to the West Coast – I am so ready for some fresh seafood. Nashville would be perfect if we had a beach and salt water. I love, love, love seafood, especially crawfish. Get in my mouth, crustaceans! [Yes, I’m very aware those are freshwater]
Frittatas are one of my favorite dishes to make. The great thing about them is, there are so many varieties you can make, and so many ingredients you can use. From all veggie to meat & cheese, you really can’t go wrong. This one is “Greek” themed and made with fresh herbs and vegetables. I also love any chance to use the seasoning, Spike, because it reminds me of my dad. He LOVED it, and I associate it with his memory (he would literally eat it by itself… However, I don’t endorse that, haha).
Mediterranean Veggie Frittata with Grilled Tomato Slices
For the frittata:
1/2 pound of asparagus
1 medium zucchini
1 garlic clove, whole
1 can diced tomatoes (no salt added), not drained
1/2 cup grated sharp cheddar cheese, or less
1/2 cup crumbled feta cheese
2 tbsp butter, unsalted
1/2 tsp. dried basil
1/4 tsp. dried oregano
1 tsp. Spike or all purpose seasoning
ground black pepper
2 T chopped fresh Greek Oregano (for topping)
2 T chopped fresh basil (for topping)
For the grilled tomato slices:
2 large tomatoes, cut into semi-thick slices
Pre-heat your oven to 450 degrees F.
Chop asparagus and zucchini into small pieces (asparagus should be about 1.5 inches long, zucchini pieces should be similar to the size of a dime). Roughly chop your garlic clove into a several pieces.
Meanwhile, brush each tomato slice in olive oil and wrap in tin foil. You brush it with olive oil so it doesn’t stick to the foil. One layer of foil will be enough if you’re roasting in the oven. If grilling, wrap with two layers. Place each wrapped tomato slice, on your middle oven rack, and roast 25 minutes until caramelized.
Back to the frittata. In a large cast iron skillet (or frying pan that can go in the oven), melt your 2 tablespoons of butter and saute’ asparagus, zucchini, garlic chunks, Spike seasoning, dried basil and dried oregano for 2-4 minutes. Add canned tomatoes (do not drain them!) and cook 4-5 more minutes until the liquid from the tomatoes is nearly all evaporated.
Beat 6 of your eggs, leaving 1 out, and add to your skillet. Gently stir your mixture, and then add half of both cheeses. Let cook for a couple minutes. Beat remaining egg, and add to mixture as well as the remaining halves of both cheeses – do not stir this time.
Let the mixture cook an additional couple of minutes until it is settled.
If your tomatoes are done, make sure they’re out of the oven. Turn on your broiler.
Once the frittata seems to almost be done cooking, place the skillet in the oven until the top is slightly browned. This will take only a few minutes, but make sure you keep watch- every oven is different!
Remove from oven, and top your frittata with fresh basil and fresh oregano, and with grilled tomato slices! You are now ready to eat!
xoxo – Amber