I have to admit that my definition of challenging myself in the kitchen has changed a bit lately. I’m doing my best to keep everything up and running here at My Kitchen Addiction, but if I’m truly honest with myself, I don’t quite have the same energy for whipping up new recipes in my kitchen right now. I’m hoping that some of my energy will return shortly after the baby arrives (at least I won’t feel like I have a bowling ball strapped to the front of me, right?), but I am trying to be realistic in the meantime.
While not everyone is pushing the 8 months pregnant mark (and exhausting energy on the random urge to scrub the bathroom or assemble car seats at midnight), I know that many of you can relate. Today also happens to be the first day of school for most kids in our area, and all of the fall activities are starting up again, as well. It’s a busy time of year. And, I think it’s a good idea to have some simple recipe ideas on hand so that you’re prepared and not hitting the drive-thru for a last minute meal.
So, this week, I’m going to focus on some of my strategies for simple meals. First up is the always versatile frittata. I have shared frittata recipes in the past, and they are a staple at my house. I make them for breakfast, lunch, or dinner. Eggs are a simple ingredient that I (almost) always have on hand, and I love the way they act as a blank canvas, pairing well with all sorts of other flavors.
This particular frittata recipe is one that I created based on what I had on hand – zucchini and apples. I also was lucky enough to win a selection of butter and cheese from Kerrygold when I was at the Big Summer Potluck a few weeks ago, so I also had some lovely aged cheddar in the fridge. Those few simple (and flavorful) ingredients combined to make a great meal with a minimal amount of effort on my part. These days, that’s my definition of a successful recipe!
Apple, Zucchini, and Cheddar Frittata
(Serves 2 – 4)
- 1 tablespoon unsalted butter
- 2 eggs
- 2 egg whites
- 1/4 cup milk
- Kosher salt
- Freshly ground black pepper
- 1/2 cup shredded cheddar cheese, divided
(I loved the Kerrygold Aged Cheddar)
- 1/2 granny smith apple, thinly sliced
- 1 small zucchini, halved lengthwise and thinly sliced (about 1 cup)
- Fresh parsley, chopped (optional)
Preheat the broiler to low.
In a small nonstick skillet (8 – 9 inches), heat the butter over medium heat. Allow the butter to brown slightly (this will add some extra flavor and pair beautifully with the apple and cheddar!), and swirl it around the bottom of the pan.
Meanwhile, whisk together the eggs, egg whites, and milk. Season with salt and pepper, and add about 2/3 of the cheddar cheese. Stir into the egg mixture.
Reduce the heat on the skillet to medium low, and add the egg and cheese mixture. Cover, and cook for about 6 – 8 minutes, until the eggs are slightly puffy, though not completely set on the top.
Arrange the apple and zucchini slices on top of the eggs and sprinkle with the remaining cheese. Broil (on the low setting) for about 10 minutes, until the eggs are fully cooked and the frittata is golden.
Serve immediately, garnished with fresh parsley, if desired.
Please Note – The Kerrygold aged cheddar cheese that I mentioned in this post was received as a part of a prize that I won, and I was in no way obligated to mention it here on the site. I simply loved the cheese and wanted to share it. As always, all opinions expressed are my own.