How cool is that?
I haven’t took any photos yet because, well, I got in last night.
But don’t worry, I'll show you so many pictures, you'll ask me to stop.
Today we’ll drive north, to Frisland, where we’ll visit my sister’s in-laws for a couple of days.
She said it’s worth going because it’s a beautiful place rich with natural beauty.
Old windmills, typical farmhouses, a vast system of canals and waterways, woods, dunes, marshes, and acres and acres and acres of crop fields and pastures.
Frisland is also home to the frisland cattle, a black and white sturdy and stocky cattle.
The cattles graze on fresh green pastures daily during the growing season and are given hay in the winter months. That’s it, no junk.
It doesn’t get more grass-fed, pastured, organic, GMO-free, antibiotic-free, hormone-free, than that.
Amazing dairy products, juicy meat. Yum!
Driving from Amsterdam to Frisland takes about 2 hours. Along the way, we’ll stop for a quick road side picnic.
So this morning - while still jet-lagged - I made this amazing frittata with grated zucchini, goat cheese and dill.
I used to think frittatas were a utilitarian way to use up expiring ingredients; a dish that got the job done, but didn’t inspire much excitement.
My tune changed when I started making REAL frittatas.
A good frittata, such as this one, is luscious and creamy and full of flavors that span the spectrum from rich to fresh.
Frittata can be eaten either hot or cold. Cut into thin wedges for an excellent appetizer, a great picnic food, and is perfect for light meals, say with a tossed salad.
I may have started out my life thinking frittatas were no more than a vehicle for emptying out the fridge.
But I’ve learned, and now I know there’s nothing better to pack for a picnic.
See y’all in Frisland!
Frittata with Grated Zucchini, Goat Cheese and Dill Print this recipe!
Adapted from the New York Times
2 tablespoons olive oil
1 lb / 453 gr zucchini, grated (about 4 cups)
2 garlic cloves, minced
8 pastured eggs
¼ cup / 2 oz / 56 gr goat cheese, crumbled (you can also use feta)
2 handfuls chopped fresh dill
Heat one tablespoon of olive oil in a large skillet (preferably nonstick) over medium-high heat.
Add grated zucchini and cook, stirring every so often, until the zucchini begin to wilt, about 2 minutes.
Stir in garlic and cook for another minute, until fragrant. Season with salt and pepper and remove from the heat. Set aside.
In a large bowl beat the eggs with the crumbled goat cheese. Add zucchini and stir to combine.
Clean and dry the skillet and return it to the burner.
Heat the remaining tablespoon of olive oil over medium-low heat.
Pour in the zucchini egg mixture and tilt the pan to distribute the mixture over the surface.
Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let eggs run underneath.
Turn down the heat to low, cover and cook for 10 minutes. From time to time, remove the lid, and loose the bottom of the frittata with a wooden spatula.
The bottom should have a golden color and the eggs should be just about to set (make sure it doesn’t burn).
In the meantime, heat the broiler.
Uncover the pan and place under the broiler, not too close to the heat, for about 1 to 3 minutes, watching carefully to make sure the top doesn’t burn.
Remove from the heat, and shake the pan to make sure the frittata isn’t sticking. Allow it to cool for 10 minutes.
Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds.
Serve hot, warm, at room temperature or cold.
One serving yields 192 calories; 7 grams of fat, 3 grams of carbs and 12 grams of protein.