27 August 2012

Easy Peasy

Give me about a month and I'll stop posting all of these recipes from the garden! I'm sure the produce will slow down by then.

A few weeks ago, I was planning to make a quiche, but something went wrong with the crust. Terribly wrong. But I had all sorts of eggs ready for a quiche, so I searched my Betty Crocker cookbook for an egg recipe and came across a frittata. I could use a bunch of stuff from the garden, so I went for it. I don't think I'll ever go back to quiche again!


Garden Fresh Frittata
(adapted from a recipe in Betty Crocker)

Ingredients

8-10 eggs
Handful of basil, cut in thin strips
Small onion
1 cup corn
2 small tomatoes, chopped
S&P
1/2-1 cup cheese

Method

Beat eggs and basil together and set aside. Sautee the onion and corn in olive oil for about three minutes. Add tomatoes and sautee for two minutes. Add eggs and basil. cook by lifting sides up to cook the eggs on top. When the eggs are nearly finished cooking, sprinkle cheese on top and broil for 1-2 minutes.

Fresh from the garden: onion, corn, tomatoes, basil and cucumbers (for salad). Easy peasy.

2 comments:

Amanda said...

We pretty much do frittata's only now too! It's so quick and easy and you can throw anything in! Here are a couple of my fave combos: cauliflower, feta, dill; caramelized onion, zucchini, and garam masala.

Sara Struckman said...

Love the ingredient suggestions. Unfortunately we killed our dill plant :(. How did THAT happen. I'm gonna try them all anyway!

Can't believe that I had never tried this dish before!