Just because the Easter bunny has come and gone, doesn’t mean egg recipes are old news! I love eggs and eat them four or more times a week, but there is something about spring time that makes me want quiches, omelets, and frittatas. It could be because it is “brunch season,” with Easter and now Mother’s Day coming up. *cough cough*  What I love about this recipe is it uses two things that I have mass amounts of in the summer, zucchini and basil. My garden is over run with both of these things and I am always looking for recipes to utilize these. If my husband gets his way and we get chickens, then I’ll really be all set!

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Zucchini Frittata

Ingredients

• 2 small cloves garlic, crushed
• 2 Tbsp olive oil
• 1 medium zucchini, thinly sliced
• 3/4 cup basil
• 8 eggs
• 2 Tbsp milk
• salt and pepper
• 1/4 cup Parmesan cheese, grated

Pre-heat oven to 400 F.

Using a oven safe medium saute pan, warm the olive oil over medium heat. Add the crushed garlic and allow to cook for 30 seconds. Remove the garlic and tear some basil into the pan and add all of the zucchini. Stir and cook the zucchini until it is tender, but has not cooked through, roughly 2 minutes.

Blend eggs in a blender or beat well using a beater, with the milk. Season with salt and pepper. Blend on the highest speed to incorporate a lot of air in the eggs.

Pour the eggs into the saute pan and let it sit for 1 minute. Sprinkle the Parmesan cheese over the top of the eggs and place into the oven. Cook until golden brown, about 15 to 20 minutes.

Remove pan from the oven and let sit for 5 minutes. Invert a plate on top of the pan and turn over. This usually slides out so easily that I can lift it slightly with a silicone spatula and then slide it right out of the pan. Slice and serve warm or at room temperature.

Adapted from Michael Chiarello

This is a sponsored post written by me on behalf of The Home Depot. As always, all of the opinions expressed here are my own.

Now that our edible container garden has been assembled, it’s time to watch it grow and eventually reap the rewards! While we are waiting for our tomato plant and blueberry bush to grow and eventually provide us with delicious snacks, we can immediately start using the herbs that we planted. Granted, you can’t take all of that basil and make pesto right away otherwise you’ll make the plant bare in no time! In the meantime, I’ll think of snacking on grape tomatoes, making these wonderful balsamic tomatoes and of course all of the wonderful blueberry desserts I can make if my husband and daughter don’t eat all of the blueberries fresh off the bush! Speaking of, does anyone have any good blueberry recipes? Besides the typical muffins and pancakes? I’d love to give some a try, comment below or shoot me an email please!

Once the weather is warmer and there are more plants available at The Home Depot, I will go back and grab a few more herbs and fill in that container so the herbs are really abundant. I’ll also grab a couple of marigolds to plant alongside the tomato since that keeps the bugs at bay! The great thing is I can simply cut a hole in the weed block and just insert the additional plants with no problem. I’m telling ya, these container gardens are so easy! If you are a novice at gardening, these are a great way to get your feet wet!

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We’ve been dealing with typical Maine weather here this spring. One minute it’s cold and rainy and the next we get a few warm days. These extra cold days are not good for the plants so we’ve been bringing them inside, into our basement, on the extra cold days and nights. A huge benefit of having a container garden! You can get a jump start on some plants and simply move them around! Eventually, these containers will take permenant residence on my deck. I love the rattan and think they will look really stylish next to our outdoor furniture. The Home Depot has some great styles, whether you like classic pottery or stone, metal or other materials, you can find something that will match your tastes and add a bit of appeal as well as growing something delicious!

Soil, weed block, plants and tomato cage is in, now we wait!

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This is a sponsored post written by me on behalf of The Home Depot. As always, all of the opinions expressed here are my own.

As I mentioned in my previous post, I decided to set up a more attractive container garden for my back deck. It would feature some herbs that would nearby the kitchen and handy, some grape tomatoes handy for snacking, and something else that I wasn’t sure of, maybe some berries? Anyone have any great ideas that I should consider? I’ll be doing your standard cucumbers, lettuce, tomatoes, carrots etc in my raised garden beds.

After some browsing online, we headed to The Home Depot to purchase some supplies. Our store wasn’t fully stocked yet as spring is really only just starting here in Maine, but we found what we still were able to find what we needed. There were several associates willing to lend a hand and offer advise, but with my planning and checking out The Home Depot Garden Club site, we were all set! Besides, with the way everything was laid out, it was very easy to move from one step of the project to the next.

The first step was finding some attractive containers. After some thought of how many, what size, etc. we decided on these great square rattan planters. These would look great on my deck and with our furniture. My daughter and I wanted to hit the plants next, but my husband veered us towards the soil, etc. first! We grabbed a few bags of Miracle Grow Potting Mix and some Weed Block. I hadn’t used weed block before, but the Garden Club recommended it. Finally, it was off to the plants. We grabbed a few herbs that I wanted to get started and will probably add more as the weather warms up. We grabbed a grape tomato plant and a tomato cage for it as well. Finally, we headed to the berry plants and decided on a blueberry plant. It wouldn’t need to hang, have multiple plants growing near it, or need something to climb up. Perfect!

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Building the container garden was a piece of cake. This is why everyone should have one! Like I previously mentioned, even if you have zero property, if you have a front step or a small back deck you can enjoy some fresh veggies or herbs in no time. It was a matter of putting the planter where I wanted it, adding soil, laying the weed block down, and then adding our plants. Voila! Done! Besides giving it some water, your work is done.

It’s home improvement time, and The Home Depot has everything you need to #DigIn for Spring. No matter what projects you want to tackle, they have great values on all you need. They’re ready to help you with renovation ideas and expert advice, too.

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Click here to join the world’s largest garden community today! Or go to homedepot.com/gardenclub to see some of the many benefits of membership.

This is a sponsored post written by me on behalf of The Home Depot.

Have you ever had a recipe bookmarked, waiting for an occasion to make it? Then, when you make it it is so easy to make and tastes so good you wonder why you were saving it? Well, don’t do that with these! I made these for my daughter’s birthday party, looking for something that everyone of all ages would love. I was even curious to see if my daughter would eat them since they contained no marinara sauce. Nope, the word pizza stuck with her and she refused to try it. Honestly, what kid doesn’t like pizza? So, anyways. These were so so so easy to whip up. I’ve made them since and know they will become a go to weekend snack and a must have once football season starts back up. They are also slightly addictive since it’s easier to grab a few at a time than say, another slice of pizza! No more buying those freezer appetizers, once you pull apart that warm, fluffy bread you’ll never be the same. My favorite part? Hearing them sizzle sweet nothings to you as you take the dish out of the oven! I’ve suggested serving them with marinara sauce since I have a recipe, but you could also serve them with a melted butter and garlic sauce, like Papa John’s and that would be really good as well!

Pull-Apart Pizza Bites

Ingredients

• 1/2 batch pizza dough *recipe below* or enough to make 1 pizza
• 4 oz. mozzarella cheese, cubed (about 24 pieces)
• sliced pepperoni

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For Topping:

• Olive oil
• Italian seasoning or Pizza spices
• Grated Parmesan cheese

Serve with Marinara Sauce

Pre-heat oven to 400 F. Lightly grease a 9-inch pie plate.

Divide the dough into 24 equal sized pieces. Mine end up weighing just over 1 oz. each. Place one mozzarella cube and one to two pieces of pepperoni slices on each piece of dough.

Push the cheese and pepperoni down into the dough and pull the sides of the dough up around it. Pinch to seal and place the dough, seam side down in the pie plate. Repeat with the remaining dough and place the pieces of dough in a circular pattern around the pie plate.

Lightly brush olive oil over the top of the dough balls. Lightly sprinkle the Italian seasoning or pizza spices and Parmesan cheese over the top of the dough balls.

Bake for 20 minutes or until golden brown. Serve warm.

Pizza Dough

Ingredients

• 1/2 cup warm water, 110 F.
• 1 envelope instant yeast
• 1 1/4 cups water, room temperature
• 2 Tbsp extra-virgin olive oil
• 4 cups bread flour
• 1 1/2 tsp salt
• olive oil or cooking spray for greasing the bowl

Measure the warm water in a 2-cup liquid measuring cup. Sprinkle in the yeast and allow it to stand for 5 minutes, until the yeast dissolves and becomes foamy. Add the room temperature water and olive oil and stir to combine.

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Stir the dry ingredients until combined. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a bowl and put it in a large greased bowl. Cover with plastic and allow it to rise until it has doubled in size, about 1 1/2 to 2 hours. Press the dough to deflate it.

Yields enough for 2 pizzas.

Source: Annie’s Eats, Inspired by Chaos in the Kitchen, Baker’s Illustrated