Breakfast for Dinner

Today's post is a day late due to my extra long weekend. Not only is today's recipe a quick and easy meal (as breakfast recipes usually are), but it's also meatless! I made this delicious frittata with a side of mixed greens and served it for dinner, but feel free to make this dish any time of the day. This recipe also had an added bonus for me, not only was it from my new cookbook, but I also was able to use my new cast iron skillet (another present). Don't have a cast iron skillet? Not to worry friends, you don't need one. You can use any skillet that you can put into the oven on this one. 

Zucchini Basil Frittata

(serves 2)

Ingredients:

- 5 eggs

- 1 tbsp olive oil

- 2 zucchini, cut into matchsticks

- 1/3 cup of ricotta cheese

- 2 sprigs of fresh basil, torn into small pieces

- Salt & pepper, to taste

Method:

1. Preheat your oven to 350 degrees.

2. In a medium sized mixing bowl, beat the eggs together and lightly season with a pinch of salt & pepper. 

3. In an ovenproof skillet (size is up to you depending on how thin or thick you want it), heat the olive oil over medium heat. 

4. Add the zucchini to the skillet, season with salt & pepper, and saute for a few minutes.

5. After 2 minutes, stir in the ricotta and fresh basil, making sure all ingredients are evenly distributed.

6. Pour the eggs over top of your ingredients, reduce your heat to low, and stir for a minute. 

7. Place the skillet in the oven and bake for about 8 to 12 minutes or until the eggs are fully cooked and have gently risen. 

8. Cut into wedges, and serve (with fruit salad for breakfast or mixed greens for lunch or dinner).