Zucchini, Pea, and Mushroom Frittata
Made this for breakfast this morning. Used the leftover zucchini from last night that had been marinated in olive oil, balsamic vinegar, and spices. First, I sauteed the fresh garlic, and red onion in butter, and then added in the sliced button and crimini mushrooms. Then I added the leftover zucchini and the peas that I’d steamed while prepping the other veggies. Next the fresh lemon thyme and marjoram were sprinkled across the top. I beat the eggs with some cream and poured them over the top of the veggies. Cooked for a bit and then added crumbled feta and shredded sharp cheddar. Popped under the broiler to finish the top. Served it up with a ramekin of honey greek yogurt and fresh organic strawberries. Mmmm. I was going to add an Anaheim pepper to the frittata, but skipped it. It was good, but yeah…shoulda added that pepper…making mental note.
Dinner: Foraged in the veggie drawer and found asparagus, carrots, red onion, celery, and bok choy. Stir fried these lovelies in a combo of Orange Oil & Asian Chili Oil with a spice blend of smoked garlic, lime, sea salt, and rainbow pepper. Tossed in the leftover sticky rice and heated through. Served the stir fry with a pile of chopped cilantro and a lime wedge. Also plated up with pan-fried salmon. For dessert, Greek honey yogurt with organic raspberries.