I used to cook every night. But, now, I really only cook on weekends.
I still love to cook. But, even on weekends, I usually only cook very simple things like this Zucchini and Goat Cheese Frittata.
I don’t write a lot in my food posts because I don’t think people read them. I don’t think they have time. I’m probably just “projecting” because I don’t feel like I have time to read food blog posts.
This is how it works for me: When I want to look for a specific recipe or peruse recipes I go to sites like Pinterest, Foodgawker, or Bloglovin. When something catches my eye I’ll go to the website, look over the photographs, glance over the recipe, navigate back to the original site (like Pinterest) and earmark it there. The whole process takes about 30 seconds. I rarely will read the post. And, I assume people are the same as me. Therefore, I don’t write a lot on my food blog posts.
Easy Zucchini and Goat Cheese Frittata
Ingredients
- 1 large egg
- 6 large egg whites
- 1 bag 340 g frozen zucchini (I used Green Giant Veggie Spirals)
- 4 tsp. kimchi sriracha (I used WildBrine)
- 1/8 tsp. kosher salt
- 1/8 tsp. fresh ground pepper
- 1 spray cooking spray (I used PAM)
Instructions
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Microwave bag of frozen zucchini until completely thawed.
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Drain zucchini and pat with a paper towel to get rid of excess moisture. Set aside.
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Whisk together the whole egg with the egg whites until combined.
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Heat medium sized skillet over med heat.
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Spray skillet with cooking spray.
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Pour eggs into pan.
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Arrange zucchini, evenly, on top of cooking eggs.
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Top eggs and zucchini with S & P (~ 1/8 tsp. of each).
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Continue to cook eggs and zucchini until the eggs are cooked through (~ 4 to 7 minutes).
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Slide egg and zucchini out of the pan and onto a large dinner plate.
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Top, evenly, with goat cheese and kimchi sriiacha. EAT!!!
Have a fabulous weekend!