Goat Cheese Stuffed Fritatta

Making the fritatta thin and then cutting into 4 pieces allows 2 stuffed friatatta wedges

The breadcrumbs make a crispy, crunchy exterior
The goat cheese makes a creamy center

Big surprise--this started off with the grill.  This I know has been a continual theme on the summer blogs I've written.  But if you don't have a grill or don't feel like grilling you can cook vegetables in a very hot oven on a shallow baking sheet.  It won't have exactly the same flavor, but delicious just the same.

We were out for a long run on a muggy morning and tossing around ideas for breakfast.  The basis was a fritatta, mostly egg white but adding one whole egg.  Then decided to make it have a bit more crunch-- the idea for using breadcrumbs in the pan first and lightly toasting them before adding the grilled vegetables came up.

I had fresh goat cheese from a cheese maker at the market and fresh basil so decided to use those as well.  I served this with a small lightly dressed salad and it became brunch!
serves 2

1/3 medium eggplant, sliced in half circles 1/2" thick
1 large green pepper, I used a green marconi (any thinner skinned roasting pepper will work), cut in 1" chunks
1/2 medium zucchini, cut into 1/2" rounds
1/2 medium onion, quartered
2-3 green onions, chopped
salt and pepper
olive oil
2 tsp granulated garlic
1/3 cup egg whites
1 egg
3 TBS whole wheat bread crumbs
1/4 cup goat cheese

Preheat gas grill
Preheat oven to 450

Mix vegetables with olive oil and toss with salt, pepper and granulated garlic.  Grill over direct flame, keep lid of grill closed so they cook quick on the outside but also a bit more tender on the inside.  Once they are done, remove from grill and bring inside to continue.
Place a cast iron skillet over medium heat on stovetop.  Pour 1/2 TBS olive oil in pan, add bread crumbs to cover bottom of pan and salt that lightly.
The crumbs will toast quickly, then place some of the vegetables on top of the crumbs (this will hold them in place when the egg is poured on)
Beat egg and egg whites together and pour over vegetables, add any additional vegetables you reserved and push down into egg as much as possible (some will poke out).  Cover pan with a lid.
Cook on stove until almost set, then transfer to a 450 oven until cooked through.

Slice in 4 equal wedges, place one on a plate, top with goat cheese and some basil and then place another wedge on top of that.  Top with more fresh basil.