One of my favorite things to do to pass time at work is watch cooking videos (It’s practically research as I work for food company!). Does that sound super boring? I just love learning and getting inspired by new recipes. I am constantly pursuing the articles on Buzzfeed Food and The Kitchn, but I must say my favorite stop is by far MarthaStewart.com. They have a great video section that I completely immerse myself in when I’m feeling uninspired or simply bored. I fawn over the videos by Sarah Carey (Want.Every.Recipe.Now), Thomas Joseph (Cooking Conundrums is genius and everything) and Shira Bocar (Clean eats? Yes, please).
*It must be noted this is not a sponsored post, this fangirl love is 100% IRL.
While looking for some healthy dinner inspo, I came across a Southwestern Frittata by Shira Bocar which had my name all over it. I love frittata (I even did a Snapchat recipe video on it…follow me for more @laircake). It is such an easy, healthy weeknight dinner option that you can literally throw whatever into and it comes out amazing. I typically reach for broccoli and parsley, but this time was in the mood for something a little different. As an avid spiralizer, I decided to put my own spin on the recipe by spiralizing the zucchini to create a fun little dish (vegetable noodles just make everything better). I also added in some sharp cheddar cheese to really solidify those southwestern flavors.
- 1 pat of butter
- 1 clove garlic, minced
- 1 zucchini, spiralized (chop into thin half moons if you don't have a spiralizer)
- 1 cup corn (I used frozen, slightly thawed corn)
- 1 fresh jalapeño, chopped
- 8 eggs (you can use a combination of full eggs + egg whites if you want. I usually do a 5/3 combo)
- 1/4 cup parsley, chopped
- 3/4 cups shredded cheddar
- Salt and pepper, to taste
- Preheat the oven to 400ºF.
- Heat a non-stick, oven safe pan to medium and add the butter.
- Add the minced garlic and cook until fragrant, about a minute.
- Add the spiralized zucchini, corn and jalapeño. Season with salt and pepper and cook until tender, about 5 minutes.
- While the veggies are cooking, whip the eggs up until well mixed.
- Add parsley, salt and pepper and 1/2 cup of cheddar.
- Add egg mixture to the hot pan and allow the edges to start to firm, about 5 minutes.
- Transfer the pan to the oven and cook until firm and slightly golden brown, about 10 minutes.
- Let cool for 5 minutes and serve warm.
- Feel free to add 1 cup of chopped onion when you cook the veggies for an extra pop of flavor!