Goat Cheese Zucchini Frittata

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


  1. Saute above ingredients (except the basil and tomato) until softened.
  2. Pre-heat oven to 380
  3. Add following ingredients to a blender:
    1. 12-15 dozen pastured eggs
    2. 1 cup goat milk
    3. 8 oz goat cheese
    4. 1/2 cup sprouted flour
    5. pinch of pink salt
  4. Mix all ingredients for about a minute.
  5. Grease a cast-iron, ceramic coated 9×11 pan (or stainless steel).
  6. Pour sauteed ingredients into pan, spread out.
  7. Add tomatoes.
  8. Pour egg mixture into the pan.
  9. Sprinkle basil over top.
  10. Add fresh cracked black pepper atop.
  11. Bake in the oven for 28 minutes.
  12. 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!


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