Sunday, August 5, 2012

Garden Frittata

This recipe is perfect for a summer brunch or for an easy summer dinner. It takes just minutes to prepare and can be made to accommodate the produce you have and your favorite tastes.

Garden Frittata
mixed produce of your choice-I used zucchini,
summer squash, onion, garlic, tomatoes, and potatoes
Greens of your choice-I used Swiss chard
12 eggs
cheese of you choice-I used feta 
herbs of your choice-I used basil, and flat leaf parsley
  
Saute the veggies in olive oil in a large cast iron, or other heat proof pan. You can slice, grate, or dice the potatoes. Season with salt and pepper to taste.  While vegetables are cooking, whisk the eggs in a bowl. Add eggs to pan when the zucchini mix is soft and beginning to brown. Let eggs cook until they are beginning to set. See picture below for an idea of the desired consistency.  Sprinkle fresh herbs and cheese on before moving pan to oven. Bake at 400 degrees for approx. 15 minutes, or until completely set. Pesto is a perfect topping for this frittata. You can whip it up while the frittata cooks and spoon it on the warm eggs. Of course you can add meat if desired. Italian sausage would complement this nicely. Use mozzarella or provolone cheese for an Italian style frittata.


I used my largest cast iron pan, because I have a lot of people to feed! If you don't need such a large amount, adjust the amount of veggies, size of pan, and use only 6-8 eggs.










These easy blueberry muffins are just the thing to serve with this dish. For a perfect weekend menu serve with our basil lemonade!






Joy's Favorite Blueberry Muffins

1/2 c. whole oats                                 1/2 tsp salt
1/2 c orange juice                                1/3 cup sugar-I used evaporated cane juice
1 1/2 cups flour-I used spelt                1 egg or equal egg substitute
1 1/4 tsp baking powder                      1/2 c. unsweetened applesauce
1/4 tsp baking soda                              1 c. blueberries


2 tbsp wheat germ or flax meal            2 tbsp sugar mixed with 1 tsp cinnamon-reserve for sprinkling 



Preheat oven to 400 degrees. Mix oats and orange juice, stir well and let sit for 5 minutes. Meanwhile mix dry ingredients. Add dry ingredients, egg and applesauce to oat mixture. Stir in blueberries. Place in muffin cups and sprinkle batter with sugar cinnamon mix. Bake for 18-20 minutes.
 

 



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