California Grown Gourmet: A great way to start the day

This dish is a wonderful way to incorporate more vegetables into your diet, starting with the first meal of the day. It's something in between a Spanish tortilla and frittata, with the vegetables making up the bulk of the dish. I'm not a big fan of eggs, but I really do get a huge energy boost throughout the day if I eat protein for breakfast. So I found a happy medium with this recipe - it has the protein and vegetables I need, but the eggs aren't too noticeable and it really is a savory treat (don't forget the cheese melted on top!).

Potato, Mushroom, and Zucchini Frittata

Use any vegetables that you like -bell peppers and spinach
are also fabulous with this dish.

2 tablespoons of olive oil
1 large potato, peeled and cubed

1/2 an onion, chopped

1 shallot, chopped

2-4 cloves of garlic, chopped

1 tablespoon of unsalted butter
3 mushrooms, wiped clean and sliced
1 small zucchini, thinly sliced
1-2 tablespoons of white wine (optional)
Herbs of your choice
Salt & pepper
4 eggs
1 green onion, chopped
Shredded cheese (optional)

Pre-heat the oven to 350 degrees. In a large oven-safe skillet, sauté the potato in oil over medium heat for 10 minutes (until crispy on the outside and almost soft inside).

Add the onions, shallot, and garlic and sauté about 5 minutes.

Add the butter, zucchini, and mushrooms and sauté for a few minutes. Season with salt and pepper (wait until now - using salt too early makes mushrooms kind of rubbery). Pour in the wine and let it simmer until the alcohol is evaporated. I used apple wine from High Hill Ranch on Apple Hill - it was delicious!

In a separate bowl, whisk together the eggs, green onion, herbs, salt, and pepper. Rosemary goes really well but you can use any herbs you'd like. I used McCormick Salt Free Garlic & Herb Seasoning since I had to give up my herb garden when I moved.