Goat Cheese Zucchini Frittata


By Dane Feldman

Photo by Dane Feldman.

If you are hosting a special Forth of July brunch, I’m sure you’ve already prepped all of your red, white, and blue foods. But, you likely also want to serve something practical that is easy to cook and can feed plenty of people. This frittata is just that. You can even forget about it and move on to other tasks for a few minutes while it bakes in the oven.

What you’ll need:
1 1/2 cups egg whites
1 zucchini, diced
1/2 cup goat cheese gouda, sliced
Olive oil
Black pepper

Preheat oven to 350.

Saute the zucchini in olive oil in a small pan. When the zucchini is almost finished cooking, begin cooking the eggs in a separate, larger oven-safe pan.

When the eggs begin to settle, add the zucchini and spread the goat cheese on top of the zucchini. Cover and cook on low heat until the eggs begin to harden around the zucchini and cheese. Then, place the whole pan in the oven for 10 minutes or until the eggs are lightly browned on top.

Season the eggs with black pepper to taste. Slice the frittata like a pie and serve.