our new cutting board from costa rica- inlaid woody goodness
sourdough, smoked herring, arugula, lemon
main event: what's in the fridge frittata
roast veggies (we choose crimini mushroom, asparagus, potato, cauliflower, onion) in 400* oven for about 25 min until golden brown and potatoes are fork tender. veggies were tossed in olive oil, s&p and a bit of curry powder.
beat 6 eggs with 1 c. milk, 1/2 c. cheese (we did a aged parm and sharp cheddar mix), s&p and about 5 large shredded basil leaves. put roasted veggies in 8in oven safe, non-stick skillet.
pour egg mixture on top and cook at low heat for about 15 min. until just the top is slightly loose. put under broiler for aprox 2 min or until the top is golden and is no longer loose....don't get me started....
cool for about 4 min. use a spatula around the edge of the skillet to loosen. flip over on a plate and serve with some toast and/or green salad.
so damn good. this was the first frittata we've ever made and not the last. perfect for breakfast, lunch or dinner...well anything in between.
*we used a donna hay recipe as a guide but took our own spin. all veggies came from our farm basket*
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