we had a fridge full of local ingredients. so…. i decided to try to make a brunch entirely made from local ingredients….except for the butter i succeeded. i was close to making some butter from the heavy cream that i had but then realized that it would be dinner time before we ate.
i forget how great frittatas are, they are a great place to use up a bunch of veggies. they also are a great meal any time of the day and i love them as leftovers.
recipe follows
recipe
ingredients (you can use whatever veggies you have on hand, well maybe not beets)
12 local eggs
2 Tbsp butter
1/2 cup heavy cream
salt and pepper
5 spring onions
a handful of end of season cherry tomatoes
1 bell pepper
1 jalapeno (optional)
6 cloves of garlic
1 summer squash
1/2 cup of locally made cheese
directions
-pre-heat oven to 400 degrees
-melt the butter in a 12 inch cast iron pan
-dice the peppers and summer squash and saute for 3 minutes
-add the garlic, tomatoes, and spring onions and saute for a minute or so
-beat the eggs and cream and add salt and pepper
-pour egg mixture over the vegetables, do not stir
-cook on medium high heat for about 3 minutes to cook the bottom a bit
-place the pan in the oven and cook for 15 minutes
-shred the cheese and sprinkle on frittata
-cook for another 5 minutes
-slice and serve along side some locally baked bread and arugula
