Wednesday, June 8, 2011
Saturday Night Special
We head over to the farmers market every Saturday morning. I drool over all the green - every kind of lettuce, kale, broccoli, green onions, herbs. I come home with a ton of beautiful green things that need to be used fairly quickly. So, this has become our Saturday night (and lasts us through Sunday) meal.
Eat Your Greens! Frittata
3 potatoes, diced
1 large onion, chopped
several tablespoons butter (or fat of choice)
lots of salt and pepper (I also used Herbamere, a season all salt)
10-12 eggs, whisked
1/2 cup shredded cheese (optional, I used goat cheddar)
loads of local produce from the market, cleaned and chopped. I used broccoli, zucchini, yellow squash, and kale.
Melt butter in a large, oven-proof skillet over med-low heat. Add the potatoes, onion, salt and pepper. Cook until about halfway done. Add broccoli. Cook everything until just almost soft. Add zucchini and squash, cook another 2 minutes. Add kale and cook until wilted. Whisk your eggs, optional cheese, and more salt/pepper. Smooth out all your veggies to cover the skillet evenly. Pour eggs evenly over vegetables. Cover and cook on low for 8-10 minutes. Heat oven to 350. Finish cooking the frittata in the oven for another 8-10 minutes, or until the eggs are set.