Zucchini/Potato/Goat Cheese Frittata

Mmmm... this was delicious.

We used some items from our farmshare, delivered weekly by Red Earth Farms.
Red Onions
Red New Potatoes
Zucchini

Other Local Ingredients:
Appletree Farms Goat Cheese from Sue's Produce or any local cheese, crumbled or diced
Eggs from Rineer Family Farms at Rittenhouse Farmer's Market
Mushrooms from the Kennett Square mushroom guy at Rittenhouse Farmer's Market

Heat up a cast iron skillet until hot. Add oil (safflower works well, olive oil is fine) until hot. Add finely sliced onions and let onions cook until caramelized. Add finely sliced potatoes and saute until nice and brown and soft (about 10 min).

Remove onions and potatoes. Add the zucchini and mushrooms, cook until tender. Meanwhile, heat up the broiler of your oven.

Re-combine potatoes with the veggies; season to taste with salt and pepper; a spready into an even layer in the cast iron pan. Drop spoonfuls of goat cheese on top of the veggie mixture. Beat 4-6 eggs together in a separate bowl, season with salt and pepper, and pour onto the veggie mixture. Place the entire pan under the broiler until the eggs are cooked, the top is puffy and browned, and the goat cheese is delicious and melty.

We served with some wonderful fresh salsa made by one of the chefs, a loaf of french bread from metropolitan, and a lovely bottle of Prosecco. Yum yum.