I love Saturdays. I love brunch. I love waking up slow (and by slow I obviously mean fast and loud with tiny people jumping on me before the sun rises-but you get what I'm saying) and turning on Daniel Tiger and lighting candles. I love brewing coffee and feeling warm morning light on my face. I love chopping veggies and whisking eggs and grinding pepper. I love knowing that we aren't in a rush to be anywhere.
This morning the kids ate bowls of avocados and Ty and I went back for seconds on our favorite frittata. Henry got up from his chair to "go to the bathroom" no less than 47 times (how do you get your busy toddlers to stay at the table for a meal?! For real??) + called Violet a "stinky butt" when she wouldn't go build a fort with him in the basement (gold star for parenting!) but overall it was one of those dreamy mornings where you look around at the people you love the most in this world and just feel like your heart could burst.
I found this delish and insanely easy recipe in Martha Stewart's One Pot cookbook last year and have been making it almost weekly ever since. Normally when I get hooked on a recipe like this Tyler very sweetly asks "Ohhhh, you are making that again, huh babe?" like Raymond with Debra's lemon chicken. But this one is gold. We both can't get enough. Not to mention it's super easy, has a little heat from the jalapeños (which you can easily adjust or remove for kiddos), only uses one pot (my favorite pot-the cast iron!), is healthy AND is great for people with food allergies like gluten or dairy. If you've ever been over for brunch I most likely made this. It's definitely my go to and I had to share. Thanks Martha!
Get the Recipe: Spicy Zucchini Frittata
Serves 4
INGREDIENTS
2 tablespoons extra-virgin olive oil
½ small red onion, thinly sliced
1 jalapeño, thinly sliced
1 zucchini, thinly sliced
1 cup corn kernels
Coarse salt
8 large eggs
PREPARATION
1. Heat broiler. In a medium, heavy ovenproof skillet, heat oil over medium. Add onion and jalapeño; cook, stirring, until tender, about 5 minutes. Add zucchini and corn; cook until tender, about 7 minutes more. Season with salt.
2. In a bowl, whisk eggs with ½ teaspoon salt. Pour eggs into skillet with vegetables. Cook until sides just begin to set, 2 to 3 minutes.
3. Transfer skillet to oven, and broil until just set in the middle and lightly golden and puffed on top, 2 to 3 minutes. Serve hot or cold.
Adaptions:
I always whisk a bit of Dijon in with the eggs and a splash of milk as well.
Occasionally I will sprinkle shredded Mexican cheese over the cooked veggies (before adding the eggs)-not dairy free but super yummy.
I also like to dice up avocados and make a super easy crema by mixing sour cream and milk to drizzle over the top.
Enjoy!! ❤️
