Both Sue and I enjoy eating healthy (though, that's not to say we don't splurge from time to time. It's hard not to indulge when we work around great food!)
Here is a healthy recipe we came up with for those of you, like us, who are finding yourselves with a counter full of amazing end of summer produce. Love this time of year!
This quick and easy recipe will also fall into almost all your friend's eating categories: vegetarian, gluten-free, grain-free, and dairy-free, and fits into the Whole 30 diet as well, so feel free to bring it along to a brunch with no worries about the variety of diet needs that may be there!
Zucchini, Tomato, and Onion Frittata
1 tablespoon plus 2 teaspoons extra virgin olive oil
¾ cup finely chopped onion
Salt to taste
1 garlic clove, minced
1 small zucchini, grated (about 1 cup)
1 diced tomato
Freshly ground pepper
Heat 1 tablespoon of the olive oil over medium heat in a 8-inch cast iron pan and add the onion and a pinch of salt. Cook until the onion is very soft and sweet, about 10 minutes. Add garlic, tomato and zucchini, and cook until the zucchini has wilted, about 3 more minutes. Remove from the heat. Beat the eggs in a medium bowl and add salt and pepper to taste. Stir in the onion and zucchini mixture and mix well. Clean and dry the pan. Heat remaining olive oil over medium-high heat in the pan. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Once a few layers of egg have cooked during the first couple of minutes of cooking, remove from stove and place under the broiler in the oven until the frittata puffs and becomes golden brown.