I love frittatas, the Spanish had it all right with this masterpiece. Unfortunately, I manage to make it into scrambled eggs deluxe every time I attempt it, so I resort to the French version, quiche.   I enjoy a crustless quiche during my Monday through Friday routine.  It doesn’t weight me down, packs a punch with veggies and protein, and it takes a minute to warm up in the morning.  P.S. This is also wonderful as dinner.  Serve with a side of lightly dressed mixed greens.

Grease a 9″ pie dish and preheat oven to 400*

Serves 6
1 tblspoon olive oil
1/2 cup zucchini
1/2 cup asparagus
1/2 of an onion
3oz goat cheese (chilled)
4 eggs
1/2 cup milk
1/8 cup chives (chopped)
1 teaspoon dried basil
1/2 teaspoon oregano
1/4 teaspoon dried mustard
1/4 teaspoon of salt/pepper (divided)

Chop zucchini, asparagus and onion into bite sized pieces.  Heat olive oil in skillet over medium high heat and add veggies once the oil is warmed.  Grind 1/8 teaspoon fresh pepper and 1/8 teaspoon salt over veggies and allow them to brown for about 8 minutes, stirring occasionally.  Meanwhile, in a medium bowl, add eggs, milk, chives, remaining salt/pepper; whip together.  Once zucchini mixture is cooked, spread into greased pie dish.  Use your fingers to dot veggies with large clumps of goat cheese.  Pour eggs over vegetable/goat cheese and pop into the oven for 18-20 minutes, or until center of eggs feel set.  You can serve immediately, or cool, then refrigerate for up to four days.  When serving, top with a little extra goat cheese and chives.