Saturday, July 16, 2011

Frittata Dinner

I've been a bit slow on my food posting the past couple of weeks.  I've been eating plenty of good food, but just haven't gotten around to sharing it.  Here's another farmers market dish that is also low in  carbohydrates: market vegetable and cheese frittata.  It's rich enough for a meatless meal.  The recipe was inspired by a dish at the Food Network.

Market Vegetable and Goat Cheese Frittata
Preheat oven to 350 degrees.  You will need a 10-12 inch ovenproof skillet.

1.  Whisk 8 eggs with 2 tbsp heavy cream and a dash of Worcestershire sauce.  Add a big pinch of kosher salt, and some fresh pepper.

2.  Wash and cut 2 cups of fresh spinach.  Slice 2 scallions.  Crumble 5 ounces of fresh goat cheese.  Prepare or grab 1/2 cup of shredded parmesan cheese.

3.  Sauté about 15 thin asparagus stalks (about one bunch from the market) in 2 tbsp of olive oil for 2 minutes.  Remember to cut the asparagus so that you reserve the tenderest part.  Season while cooking.

4.  While the asparagus is sautéing, combine spinach, scallions, and cheese into egg mixture.  Stir to combine.  Remove pan from heat, and add egg-veggie mixture.  Place on middle rack of the preheated oven.  Bake for 20 minutes.

5.  Have a light summer cocktail on the porch.  (White wine, shot of Aperol, slice of lime, all over ice)

6.  The frittata is finished when the middle is just-cooked and the edges are lightly browned.  I believe it is traditional to flip the frittata out of the pan and onto a plate, but hey, it's good no matter what side you call top.

7.  While the Frittata is cooling, prepare tomato salad for topping.  Slice two ripe tomatoes and dice 2-3 tbsp of garlic chives.  Combine with a bit of olive oil, lime juice, and a pinch of salt and pepper.

8.  Serve a slice of frittata and top it with the tomato salad.  Serve with a side salad; we chose caesar.

A great way to enjoy some market eggs.  Eggs that come from chickens that do things like this:

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