Happy Tasty Thursday!
One of my birthday presents from the hubby-to-be was a great cookbook called Dishing Up Vermont. It is full of healthy and delicious recipes from local farms and restaurants in Vermont. This gift was a wonderful keepsake to help us remember our time here and it’s full of yummy new things to try in the kitchen!
My first attempt – mini frittatas for last night’s wine club! These were absolutely delicious, pretty healthy, and heated up really well for breakfast this morning! YUM!
Mini Frittatas from Does’ Leap Farm, VT
1 3/4 cup grated zucchini
1/4 cup whole wheat flour
4 oz. grated cheddar cheese
2 garlic cloves. peeled and crushed
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
1/4 cup fresh goat cheese
small diced tomato
small bunch of fresh basil leaves
1. Preheat over to 400’F, lightly oil and flour a mini muffin tin
2. Grate zucchini over a colander and sprinkle lightly with salt. Place colander in a bowl and set aside for 15 minutes. Place salted zucchini between layers of paper towels to dry.
3. Whisk the eggs in a medium bowl. Add zucchini, flour, cheddar cheese, garlic, salt and pepper. Mix well. Spoon mixture into each muffin cup, just even with the rim. Top with a small dollop of goat cheese. Bake in the oven until the edges are crisp and brown and the frittatas are set, about 12-15 minutes.
4. Carefully remove from the oven and top with tomatoes and basil.
Image courtesy of Christine Avanti