Seasonal Recipes

Zucchini & Goat Cheese Frittata

Serves 8-10.


2 Tbs Olive Oil

½ Small Red Onion, thinly sliced

3 Zucchini, cut into ribbons with vegetable peeler

3 Garlic Cloves, diced

8 Eggs

½ cup Whole Milk

3 Thyme Sprigs, picked

1 tsp Lemon zest (Optional)

1 tsp Salt

1 tsp Black Pepper, ground

4 oz Goat Cheese

¼ cup Cherry Tomatoes, cut in half


  • Preheat oven to 350°F.
  • Heat oil in a 12-inch nonstick or a seasoned cast iron skillet. Swirl oil around the entire surface of the skillet to help release the frittata after baking.
  • Sauté red onion for 2 minutes or until soft on medium-low heat.
  • Add zucchini ribbons and diced garlic to skillet and sauté for 2 more minutes.
  • In a mixing bowl, whisk eggs, milk, thyme leaves, lemon zest, salt, and pepper, until completely combined.
  • Pour egg mixture over vegetables in the hot skillet.
  • Sprinkle the surface with crumbled goat cheese and cherry tomato halves.
  • Place frittata in preheated oven and bake for 30-35 minutes, until the center is firm.

Enjoy a warm slice with freshly dressed greens!

French Press