Zucchini, Red Pepper, and Onion Frittata

We all know how much I love Pinterest, and if I tried to cook my way through every recipe that I’ve pinned, I’d literally be in the kitchen for the next ten years or so.  But, I have to start somewhere right?

After what seemed like a never-ending supply of eggs in our house last week, I decided to put all that time I spent pinning to the test by trying out a frittata recipe from Skinnytaste.com.  I did change a few things as I chopped and sautéed my way around the kitchen.  The recipe called for using half egg whites, but there’s no way I’m throwing out the yolks of my pretty little eggs, so I went with eight whole eggs in all their high cholesterol glory.  No health worries from us though, the frittata actually lasted us through about six or seven meals (we were in an egg-coma by day three), and according to my favorite foodie, Michael Pollan, egg yolks aren’t the evil villain they’re sometimes made out to be.  In fact, eggs from pastured hens (aka – happy grass-roaming, bug-eating hens) have 34% less cholesterol than eggs from factory farm hens.

Enough with my chatter and on with the recipe.

Zucchini, Red Pepper, & Onion Frittata


  • 8 eggs (preferably from grass-fed/pastured hens)
  • 1 small onion, cut into long, thin strips
  • 1.5 cups zucchini, diced into strips (1-2 zucchini, depending on size)
  • 1 red pepper, sliced into strips
  • 1/4 cup cheese (I used cheddar, but you could use parmesan)
  • 2 teaspoon olive ol
  • salt & pepper
  1. Preheat oven to 400 degrees
  2. Add the oil to a 10-inch oven-safe skillet and turn the heat to medium
  3. Stir in the onion and cook for about 10 minutes until slightly brown
  4. Add peppers and cook for 5 minutes
  5. Stir in the zucchini, season with salt and pepper and cook for three minutes, stirring occasionally
  6. While the veggies are finishing up, whisk the eggs, cheese, and a little more salt and pepper
  7. Add eggs to the skillet, making sure all the veggie mixture is covered.  Cook for about 2 minutes until the edges start to set
  8. Transfer the skillet to the preheated oven, and bake for 10-15 minutes

What I love about this recipe is that it’s incredibly versatile and will work with just about any mix-ins you can dream up.  I can’t wait for the spring vegetables to appear at the farmer’s market to try with this.  Asparagus and gruyere frittata, anyone?  We ate this for dinner, but then re-heated for breakfast and lunch too.  There’s no “eggs are only for breakfast” nonsense in our house.

An EGG-cellent tip (seriously, I’m so funny) – Not sure if your eggs are spoiled?  Drop one in a bowl of water, if the egg sinks it’s good, if it floats it’s spoiled.



Life of a Locavore

Hello again,

Like the majority of the world, Saturday is my favorite day of the week.  For obvious reasons, of course, like being off of work and having a lazy day to do whatever I’d like, but also because it’s the day Steve and I get to stock up on local produce and goodies at our farmer’s market, Atherton Mill & Market.

Image courtesy of Atherton Market Facebook page

We started our journey to eat local and support area farmers about two years ago, shopping at the Kings Drive Farmers Market in Charlotte.  We were super excited and our “green” attitude was bursting all over the place as we stocked up on lots of berries, pineapple, and veggies.  One day, while enjoying our weekly loot, I was browsing online and little did I know that the proud “green” bubble I had put myself into was about to burst.  While doing some research to find out more about our local markets, I learned that those delicious local berries I was enjoying actually came from Brazil, and the pineapple that was sitting on my counter waiting for me to make a mess while Steve watched in horror as I hacked into it with an oversized knife, actually traveled all the way from Costa Rica.

Image courtesy of Energy Smart Charlotte

So, as it turns out, we weren’t enjoying produce that was just picked the day before and we weren’t supporting our local farmer’s at all, we were basically eating the same produce that they sell at the grocery store, we were just buying it outside and being tricked by our logical assumption that food at the farmer’s market was actually grown and sold by local area farmers.

So, here we are, two years later, still soaking up all the information we can learn about what eating local, or being a “locavore,” actually means.  Produce that you purchase at your grocery store travels about 1,500 miles to get from the farm to your plate.  Obviously, the environmental impact of eating carrots from Harris Teeter versus eating carrots from a local farmer is significantly different.  Not only are those local carrots more fresh, tasty, and environmentally friendly, but we are also able to speak directly to the farmer who grew them, and be assured that they weren’t treated with any chemicals or pesticides that I don’t really want to put into my body. I know that eating local 100% of the time is unrealistic, but we do what we can to eat with the seasons, spend our money so that it supports our local farmers and economy, all the while enjoying the sense of community and good nutrition that comes from incorporating local foods into our diet.

So, back to today!  After a long few months of greens, greens, and more greens, the milder weather has finally stocked the market with a little more produce variety.  We still bought our kale and spinach today, but we were also able to bring home some carrots and sweet potatoes too. We also bought some eggs from the farmers that we’ll be getting our CSA from in the spring, and a couple of the eggs are blue.  Check out the sweet little chickens who provided us with the eggs here.

Veggies from Atherton Market

Eggs from Bell's Best Berries, one of the hens is named Rhubarb!

Another thing I love about our farmers market is the non-food vendors who bring local made soaps, jewelry, and even the sweetest little kid aprons made out of green materials. I’ve had my eye on some bath salts for the past few months, so today I finally picked up a bottle and I can’t wait to try it out.  We also stopped by Savory Spice Shop next door to pick up some ginger and nutmeg so that I can make Steve’s favorite granola.

I’ll be incorporating the veggies that we got today into spinach pockets with marinara sauce, carrot pancakes or carrot breakfast cookies, and probably some sweet potato granola to use as my breakfast cereal, that is, if I ever get out of the relaxation coma that I’m sure will be brought on by my salt filled bath tomorrow.

If you’re interested in eating local, check out localharvest.org to find options near you.

And that’s a wrap for today, have a great rest of the weekend!