Thursday, December 17, 2009

CSA Fritatta

This is cross-posted on the Madison and Lincoln School CSA blog.

Since Penny asked what we do with our CSA veggies...

CSA deliveries are Thursday. Wednesday night, we clear out space in our refrigerator for the incoming produce.  Many weeks, that means whatever veggies we have left over go into one giant frittata.

Start by sauteing chopped veggies in oil, throwing the items in order of longest cooking times.

When the veggies are cooked through (but not overly soft) pour in eggs scrambled with a little bit of milk or water.  We typically use 6-8 omega-3 enriched eggs in order to cover the veggies.

Cover and reduce the heat.

When the eggs are almost done, you can dot some goat cheese on the top.  Cover again until the goat cheese melts into gooey goodness.

Serve with your favorite whole grain.  It's a 15 minute meal if you use a rice cooker with a timer for your grain.

Leftover frittata is wonderful for breakfast. 

1 comment:

  1. When Joe & I had a crop-share, our pick-up was Tuesday. Thus, we had the Great Monday Night Vegetable Cook-Off.

    I can't believe I never once thought of making a frittata!

    ReplyDelete