We love eggs and I just got into making frittatas this year. I was inspired to make another this morning after rejoicing, yes, REJOICING, that local heirloom tomatoes were at our farmer's market yesterday. And, they are too die for!
Nothing special here: finely chopped garlic scapes sauteed in Tuscan herb infused olive oil and spinach, pour in 5 beaten eggs. Let cook half way through, top with sliced tomatoes and broil until slightly brown on top, firm and/or eggs are NOT runny in the middle. I then garnished it with chopped cilantro.
Sweet cherries are still in season as are raspberries. I pitted the former and combined with the latter to accompany a frittata slice. It was great!
Andy
Wow..to die for is right..this sounds and looks wonderful!(Please please let us here at our home have heirlooms soon))). Rejoice!! That's one beautiful frittata.
ReplyDeleteThat looks and sounds yummy :) Does Michele eat eggs??
ReplyDeleteXxoo Sonja
Thanks!
ReplyDeleteBrenda: we ate the last tomato today. Since we aren't gardens we have to wait for market on Saturday.
Sonja: Funny you should ask about the egg, cause as we was mixing them I mentioned to Andy that I don't know how much longer I can eat eggs. I haven't eaten red meat in over 20 years, and it's been about 17 years for other meats. I haven't taken the step to becoming vegan yet though.
~michele