National Nutrition Month Day 24: The Dairy Good Cookbook

National Nutrition Month Day 24: The Dairy Good Cookbook

Dairy Good Cover

Disclosure: I am an ambassador of the National Dairy Council. The book was donated by the National Dairy Council.

For day 24 of National Nutrition Month I wanted to highlight The Dairy Good Cookbook that was released by The National Dairy Council in honor of their 100 year birthday. I am a proud ambassador of the National Dairy Council and love their creation which is a collection of dairy farmers recipes. Recipes include Blackened Fish Tostadas with Watermelon Salsa, Honey-Roasted Peanut Caramel Pie, and Curry Chicken Salad. Throughout the book there are stories of various dairy farms with photos of dairy farms telling the farmers’ stories. Below is the recipe for a Summer Vegetable Frittata that the National Dairy Council was kind enough to share. If you would like to lighten up the frittata,  just use low-fat or non-fat milk, and part-skim mozzarella cheese.

Gena, I know you and my brother LOVE dairy and will have a great time making many of these delicious recipes!



Summer Vegetable Frittata
Makes 4 – 6 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes

8 large eggs
1/2 cup of 2% milk (whole, 1% or skim milk can be substituted)
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon fresh thyme, removed from stem
1 teaspoon fresh sage, finely chopped
1 cup crumbled feta cheese
1 tablespoon canola or vegetable oil
1 (12-ounce) bunch of thin asparagus, trimmed and cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1/2 small zucchini or summer squash, ends removed, thinly sliced into half-moon shapes
2 Roma tomatoes, chopped
1 cup shredded mozzarella cheese

1. Preheat oven to 400 degrees Fahrenheit.
2. In a large bowl, whisk together eggs, milk, salt, pepper and herbs. Stir in feta cheese.
3. Heat oil over medium-high heat in alit-inch cast iron skillet or oven-safe pan. When oil is hot, add asparagus and sauté for 5 minutes or until lightly browned. Add zucchini and tomatoes and sauté for 2 minutes.
4. Pour egg mixture over vegetables, pulling the eggs away from the sides of the pan with a spatula so that they flow to the bottom of the pan. Cook for 4 to 5 minutes.
5. When eggs begin to set, sprinkle the shredded mozzarella on top; transfer pan to the oven. Bake for 8 to 10 minutes or until top is golden and internal temperature reaches 165 degrees Fahrenheit. Remove the frittata from the pan and place on a cutting board; cut into 6 slices. Serve immediately.

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