Effortless Mornings Start with Frittatas and a Pinch of Saltery

Garden Veggie & Goat Cheese Frittata
A versatile, one-pan wonder that’s perfect for brunch, lunch, or a light dinner.

There’s something timeless and comforting about a frittata. It’s easy to make, endlessly adaptable, and always satisfying. This version celebrates fresh garden vegetables, creamy goat cheese, and a hint of herbs — perfect for showcasing what’s in season or using up whatever you have in your fridge.

Ingredients (Serves 4–6):

• 8 large eggs

• ¼ cup whole milk or half & half

• 1 small zucchini, thinly sliced

• 1 cup cherry tomatoes, halved

• ½ red bell pepper, diced

• ¼ red onion, thinly sliced

• ½ cup crumbled goat cheese

• 2 tablespoons olive oil

• 1 teaspoon of Winter Savory

• Finishing salt of choice from Saltery (see below!)

Instructions:

1. Preheat oven to 375°F (190°C).

2. In a medium bowl, whisk together the eggs, milk, and a pinch of Winter Savory. Set aside.

3. Heat olive oil in an oven-safe 10-inch skillet (cast iron works great) over medium heat. Add the onion and bell pepper, and sauté for about 3–4 minutes until they begin to soften.

4. Add the zucchini and cook for another 2–3 minutes. Then toss in the cherry tomatoes and cook just until they begin to release their juices.

5. Pour the egg mixture evenly over the vegetables in the skillet. Gently shake the pan to distribute everything evenly. Sprinkle goat cheese over the top.

6. Cook on the stovetop without stirring for 2–3 minutes, just until the edges begin to set.

7. Transfer the skillet to the oven and bake for 10–12 minutes, or until the center is just set and the top is puffed and golden.

8. Let cool for a few minutes before slicing. Finish with your favorite Saltery salt for an extra layer of flavor.

Choose Your Finishing Salt:

Elevate your frittata with one of these Saltery finishing salts:

• Duxbury Salt – Pure, unrefined, mineral-rich sea salt from Duxbury Bay. Clean and briny — perfect if you want the fresh vegetables and goat cheese to shine.

• Winter Savory – A savory blend of sea salt and dried herbs. Use this in the egg mixture or sprinkle on top for a fragrant, earthy finish.

• Black Garlic Salt – Adds a rich, umami twist with a touch of sweetness. Incredible with roasted veggies or if you’re adding mushrooms to your frittata.

• Lemon Pepper Salt – Bright and zesty, this is amazing for spring or summer versions of the frittata with fresh herbs and greens.

• Wild Truffle Salt – For a luxurious, earthy note. Just a pinch on top after baking takes it into brunch-at-a-bistro territory.