As some of you may know, I recently joined a local CSA. Every weekend my friend Elizabeth make it an event to take our dogs to the farmer’s market to pick up our share. Besides a large bag/box of fresh, local, organic, AND seasonal produce, I usually also manage to purchase a few dozen farm fresh eggs and homemade dog treats for Gypsy. I feel like I am saving a bunch of money by not buying from grocery chains. Actually the only things I pick up from the store now are dog food, toilet paper, and maybe a few things I am craving or need specifically for a recipe.
As produce begins to collect on my counter top and in the refrigerator and the freshness clock ticks away, I have to come up with ways to use everything up. Good thing I love dishes that tend to call for large amounts of fruits and veggies: soup, stir fry, salads, pies, and my new favorite- the frittata! I made my first ever frittata over the weekend, using up a large portion of produce from previous CSA hauls.
Don’t be fooled by that cute sounding Italian name! Frittatas are super easy! Think if an omelette and a quiche had a baby…..or maybe this could be their 3rd cousin once removed. You don’t even need a whole bunch of vegetables to make one of these, but I wanted color! Red, green, yellow, purple, and white made up the spectrum. This frittata also had depth! That was probably my favorite aspect.
8 garlic cloves, minced
6 sage leaves
2 small serrano peppers, sliced
1/2 sweet yellow onion, chopped
5 small purple potatoes, sliced
2 small sweet peppers, chopped
4 large kale leaves, chopped
4 heirloom cherry tomatoes
2 1/2 tbs extra virgin olive oil
1/2 tsp ground cumin
1 tsp chipotle powder
2 tsp freshly ground sea salt
fresh black pepper to taste
2-3 oz goat cheese
2 tbs buttermilk (optional)
As I said earlier, you do not to have all of any of the above listed veggies. Anything would do, really! I bet you could even be adventurous and use berries! Though if that be your case, a sweeter cheese like mascarpone or ricotta may be needed. Now that I think of it, that does sound kind of good! This frittata is your oyster! (I do not recommend oysters as an addition.)
1. Rinse and chop, slice, and dice all of your vegetables. Such beautiful colors! Throw everything EXCEPT for the kale and tomatoes into a cast iron skillet with olive oil. Why you ask? I wanted the potatoes to cook and the onions to brown. I didn’t want to overcook the kale during the process. You shouldn’t really saute tomatoes in an iron skillet either. They already have a lot of iron, and the contact with the metal alters the taste in my opinion.
2. Saute on medium heat until the potatoes are tender, seasoning as you go. This should take about 15 minutes. 3. Next, toss in the kale. Stir around for about 3-5 minutes.
4. Time to get cracking with your eggs! Whisk together in a large bowl with your buttermilk. The buttermilk make the final product a bit more fluffy. I also think it tastes better with the goat cheese. The two are both sour and tangy!
5. Slowly pour your eggs into the cast iron skillet. Give everything a good mix around and then reduce the heat to medium-low. Cook for about 3 minutes until the edge begin to firm up.
6. Top with goat cheese and heirloom tomatoes and pop into a pre-heated oven. Bake at 350 degrees for about 10 minutes. The finished product should not be runny.
When the frittata is finished baking, slice and serve! For the perfect little brunch, serve alongside a small salad and mimosas!
I am so glad I made this! I think I may have discovered my Sunday morning go-to recipe.