Friday, July 11, 2014

Surf Camp Frittate: Spinach-Chard and Zucchini-Carrot

This week the boys have been at the beach for surf camp. Not sure if they are actually surfing...the water has been pretty flat and glassy. I've heard a lot about skim-boarding, splashing around, and one of their teachers' dogs. But they've been there, getting sand between their toes and salt water up their noses, so it's all good.

photo from the Wahine Project facebook page
Can you spot my boys?!?

On this last day, they are joining forces with the girls' tribe (yes, that's what they call it) for an end-of-the-week potluck and smoothie party. Fun! With our last name, we were assigned "protein." So, I whipped up two frittate to share.


Spinach-Chard-Feta Frittata
  • 1 C chard, chiffonaded and blanched
  • 2 C spinach, chiffonaded and blanched
  • freshly ground sea salt
  • freshly ground pepper
  • 8 eggs
  • splash of milk
  • 1/2 C crumbled feta
  • 1/2 C grated parmesan


Zucchini-Carrot-Gouda Frittata
  • 2 C sliced zucchini
  • 2 C carrots, sliced into coins and blanched
  • freshly ground sea salt
  • freshly ground pepper
  • 8 eggs
  • splash of milk
  • 1/2 C grated pesto gouda
  • 1/2 C grated parmesan

Procedure
Butter your baking dish and layer in your veggies. Sprinkle with cheeses. Top with eggs beaten with milk. Sprinkle with freshly ground sea salt and pepper.  Cover with foil and bake in a 350 degree oven for 50 minutes. Uncover and return to the oven for an additional 10 minutes. Let cool slightly. Cut into squares and serve warm or cold.

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