A Farmer’s Market Mistake Turns Into Stomach Gold

My weekend routine is beyond predictable: wake up, do homework/study, run, food shop and relax. I love graduate school, but when this is what your schedule looks like Saturday, Sunday and Monday, it can take a lot to break out of the monotony.  Being the rebel that I am, this past Saturday I threw caution to the wind and went to the farmers market bright and early.  I like to think this act of revolt was purely motivated by spontaneity, but it was mostly due to a hang over. Trying to focus on schoolwork while your head pounds like a 1980’s techno dance song is easier said than done.  


In lieu of studying for my approaching nutrition epidemiology exam, I laced up my shoes, zipped up my coat and headed for the subway.  If you’ve never been to Boston, Haymarket is an outdoor farmer’s market located next to Faneuil Hall.  It’s by far the best market I’ve ever been to. I spent $5 and brought home 5 bananas, 4 honeycrisp apples, 3 zucchini, a pint of blueberries and a red bell pepper.  Needless to say, my crisper drawer is full. 

By now you must be thinking, what does a single girl need three zucchini for? She doesn’t. One stand was selling three zucchini for a dollar.  I asked for one zucchini and she bagged three mammoth size vegetables.  I thought about correcting the situation, but they were only a dollar. Why bother? My produce mishap turned into my stomach’s reward.  I made this little frittata and it is delicious! I really just threw this one together, so my dried herbs, salt and pepper went unmeasured- use at your discretion.  I also think it would be great with goat cheese. Enjoy!

Roasted Zucchini, Tomato and Ricotta Frittata
Serves: 4
2 zucchini, quartered, sliced
1-pint cherry tomatoes
½ cup part skim ricotta
½ cup grated Parmesan cheese
4 eggs
2 egg whites
1 tsp. basil
1 tsp. parsley
1 tsp. minced onion
Salt pepper
2 tsp. olive oil
Toss zucchini in olive oil, season with salt and pepper. Roast at 400 until tender.  Coat tomatoes in PAM, toss with salt and pepper. Roast at 400 until wrinkled/burst.
Beat eggs and egg whites. Add ricotta, ¼ cup Parmesan, zucchini, tomatoes, parsley, basil, minced onion and season with salt and pepper.  Pour into 8×8 coated in cooking spray. Top with remaining 1/4 cup of Parmesan cheese. 
Bake at 350 for 40-45 minutes or until the edges are golden and eggs have set in center. 
Cool for 10 minutes on rack.  
Cut and serve. 


Coming soon: Zucchini Banana Muffins (aka- what I did with the third zucchini) 

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