this morning i made a variation of one of the recipes in the first chapter, the only breakfast themed menu in the book, by making a spring vegetable frittata using summer vegetables.
today i used shallots, two kinds of summer squash from lucero farms, scallions i had almost forgotten about, dried thyme and goat cheese that was left over from making salty goat sandwiches. i wanted basil, but i didn't want to go to the store.
today i used shallots, two kinds of summer squash from lucero farms, scallions i had almost forgotten about, dried thyme and goat cheese that was left over from making salty goat sandwiches. i wanted basil, but i didn't want to go to the store.
frittata is an excellent fridge-cleaner. and really on this one i offer more of a method than a recipe.
frittata
1. pre-cook vegetables of your choice accordingly.
2. in a cast iron pan with generous olive oil and salt, cook the onions and/or other aromatics until tender.
3. in a medium bowl combine eggs, olive oil, herbs and salt. whisk vigorously for one full minute.
4. add vegetables, onions and cheese if using, to egg mixture and pour back into the same cast iron pan.
5. bake at 325 for about 25 minutes, until set in the center.
6. cool slightly and slice into wedges.
more details are in the book!
more details are in the book!
