There are less than two weeks until Valentines Day. Now we know it is a bit of a made up holiday but it is one we love celebrating. It gives you an excuse to feel gratitude towards the ones you love and express that love a little louder.

The idea that we only celebrate romantic love is near sighted. Yes it’s lovely to take your partner on a romantic weekend getaway (hint, hint, we know a great place!) but it’s also just as lovely to hug your kids a little harder or make a special brunch for your family or friends. Especially since Valentines Day is on a Sunday this year.

One of TPCI’s favorite breakfast dishes is the Frittata (fruh·taa·tuh). A Spanish baked omelette that can be eaten for breakfast, lunch or diner and was traditionally a way to use up leftovers. We mainly put Zucchini and herbs in ours but you can put any combination of ingredients you have in the fridge. Make something tasty to celebrate those you love this weekend.

TPCI Zucchini Oregano Frittata

Serves 6

8 large eggs
1/2 cup milk
1 cup feta cheese, crumbled
1/2 cup ricotta cheese (sub sour cream or plain yogurt)
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp olive oil
2 medium zucchini (cut into small cubes)
2 cloves garlic, finely chopped
2 tsp fresh oregano or basil, chopped
pinch cayenne
1/4 cup Parmesan cheese, grated

Preheat the oven to broil.
In mixing bowl whisk together eggs, feta cheese, ricotta cheese, salt and pepper.
Heat oil in ovenproof ~10″ skillet (preferably non-stick) on medium high heat and saute zucchini until tender. Add garlic and oregano and cook for 1 minute more.
Pour egg mixture over zucchini in pan. Use a spatula to fold egg mixture under sides of frittata as if making an omelette. Do not stir. This will take about 3-4 minutes.
When center is still moist sprinkle generously with Parmesan cheese. Place in oven under broiler until frittata puffs up and the cheese is lightly browned. Give the pan a little shake to ensue the egg is set in the middle. Remove from oven and cut into wedges.