I cannot rave about local organic farmers enough! Hard-working, fighting against the grain, doing all they can to produce a sustainable, nutrient-dense array of foods on a limited budget, and so much more. If you’d like to help local farmers – besides buying local of course, Farm to Consumer Organization is a great place to help, Weston A. Price Organization as well as the Cornucopia Institute all work to support farmers in need, educate the public, and counteract the mis-information so prevalent in our “modern” country.
This recipe is predominately made with locally sourced ingredients from organic farmers. I use goat milk and cheese at this time, but it could also be done with raw cream and cream cheese instead if you’d like.
Goat Cheese Zucchini Frittata
serves about 6-8 people
- 2 medium zucchini, thinly sliced
- 2 small summer squash, thinly sliced
- 2 carrots, thinly sliced (I used my Breville Food Processor to slice these extra thin)
- 1/2 onion, diced
- 4 garlic cloves, minced
- 4 TB, butter
- seasonings – cumin, cilantro, lemon, coriander, paprika, chili powder, pink salt
- 1 cup chopped tomato
- 4 bunches basil – I used a mix of purple and Italian
- Saute above ingredients (except the basil and tomato) until softened.
- Pre-heat oven to 380
- Add following ingredients to a blender:
- 12-15 dozen pastured eggs
- 1 cup goat milk
- 8 oz goat cheese
- 1/2 cup sprouted flour
- pinch of pink salt
- Mix all ingredients for about a minute.
- Grease a cast-iron, ceramic coated 9×11 pan (or stainless steel).
- Pour sauteed ingredients into pan, spread out.
- Add tomatoes.
- Pour egg mixture into the pan.
- Sprinkle basil over top.
- Add fresh cracked black pepper atop.
- Bake in the oven for 28 minutes.
- Serve with some fresh sourdough bread and a salad for an awesome dinner.
Enjoy the fresh foods while they’re in season! Thank God for His amazing creation!