A Trip to Santa Rosa and a Zucchini Frittata

We drive up to Santa Rosa a couple of times a month to visit with my daughter, JC and her Fiance, CJ.  I like the scenery transitions… from city to suburbs to swamps to farm land.

Hwy 37 to Sta Rosa2
Highway 37
Hwy 37 to Sta Rosa
Swamp ground Hwy 37
Hwy 116 to Sta Rosa
Tree corridor Hwy 116
Hwy 116
Farmland Hwy 116
Hwy 116 roadside
Highway 116

This trip was to attend the musical rendition of ‘Beauty and the Beast’ put on my the Sta Rosa Jr. College Theater Dept. where JC is taking a Stagecraft class, among others.Beauty_logo

It was a delightful performance and with no bias I can say the sets were awesome!  The stained glass window with the image of the rose, the fireplace carved out of foam and painted to look like stone, and the arches were really remarkable. We weren’t allowed to take photos unfortunately.. but I did get a shot of Cogsworth after the performance!

Cogsworth Sta Rosa JC 2012

Afterwards we had a bite at a very good local and mostly organic, vegetarian restaurant on JC’s recommendation.

They had plenty of offerings that worked with my diet as witnessed by my plate.  What I did not photograph was the delicious lentil soup.

We also visited the wonderful small, all-organic market next door, and bought some produce and a few other items to take home.Gaia Sta Rosa 11_12

Below is a Frittata that is popular and very versatile, and makes a wonderful meal accompanied by a bowl of minestrone and a small salad.

Zucchini and Mushroom Frittata

You can add or substitute your favorite veggies and herbs.

Zucchini Frittata

  • 1 Tbs. organic, grass-fed butter + 1 Tbs. virgin organic Olive Oil
  • 5 large organic Omega-3 Eggs
  • 1/4 tsp. Allspice
  • Sea Salt and Black Pepper to taste
  • 1c. shredded Daiya or Rice Cheese
  • 2 Tbs. organic Parsley, chopped
  • 3-4 organic Green onions, chopped
  • 2-3 Zucchinis, sliced thin or coarsely grated
  • 1 small organic Tomato, diced
  • 1/4 c. chopped organic Mushrooms, wiped clean or peeled

Pre-heat oven to 450ºF (230ºC) placing rack in upper third of oven.

In a bowl, whisk eggs and cheese and spices together and set aside.

In a 9″ oven-safe saute pan, heat butter with the olive oil over medium heat until butter melts. Add onions and zucchini and saute for 5 minutes. Spread in pan evenly.

Slowly pour egg mixture over veggies so as not to disturb them. Reduce heat to low and cook until edges start to turn brown.

Place the pan in the oven and cook until the frittata is done and top is golden, about 5 minutes.

Allow frittata to cool slightly on a rack  before cutting into wedges and serving. Good warm or at room temperature.

~ Buon Apetito!


11 thoughts on “A Trip to Santa Rosa and a Zucchini Frittata

  1. Hoda the more and more I read your articles the more I fall in love with your articles,your receipies and courage..I think this receipie is going to be our dinner tomorrow with a bit of difference cause as you know we cannot find in Lebanon every thing,even I am hesitant about the organic food here..cannotbtrust them..

    1. Thank you Layla! Make sure you wash the veggies well in a bowl of water that has a little white vinegar and a little salt in it. Let them sit in the water for 5 minutes, to help remove pesticides. Much love to you.

  2. Frittatas are comfort food. Once, in a little seaside village in Spain, we arrived at a non-dining hour. The only prepared food we could find was a frittata. Ahhhhhh………just like home.

    1. I soo agree! There’s some special association I make with a puffy egg dish that brings smiles to both my face and my tummy! When I was little I was quite skinny, and I remember Mom staying at the table when everyone else was done with breakfast, feeding me little bites of deliciously scrambled eggs as she told me stories until I finished it all. She dipped each bite, which was wrapped in a tiny ear of pita bread, in strawberry jam! I love the combo to this day. 🙂

    1. Lorrie! It took your special eyes to see that! I hadn’t noticed, but it is rather awesome. Thanks you for commenting. As it happens the White Horse is highly significant to me.

  3. My very first cooking experience was in “home ec” (the word seems so silly looking back on it) I made a Spanish fritatta for a homework assignment, and they have always had a place in my heart. Your post title caught my eye, I lived in Santa Rosa and was involved in foods and ag marketing, Sonoma County is a jewel, and you could spend days touring farms and small food producers.

    1. What a coincidence! I love visiting my daughter there.. I eye the farms along the way and daydream about living on a few acres with a handful of sheep and a couple of goats, maybe 8 chickens, a rooster and of course a little donkey! My mom made sure we always had chickens for fresh eggs along with a few other farm animals, and I sure miss those days. Thanks for sharing your sweet memory.

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