Completed frittata, with plain yogurt and some fresh thyme. It’s what I had.
A couple weeks ago, I signed up for my very first CSA share from North Pulaski Farms, a local, organic small farm. CSA means community supported agriculture, where you basically buy a share of the farm for a season. They can plan better and have a predictable flow of sales, and I get fresh veggies.
Every. Single. Week.
You see where I’m going with this.
Things went well with the first box. I made sauce out of the raspberries, used the eggplant for a cooking demo, roasted the grape tomatoes for risotto, and worked the bell peppers into several things.
This past week, though, was super busy. I pick up the CSA box on Sunday from the Bernice Garden Farmers’ Market. Today is Thursday. This morning, the tomatoes, okra, bell peppers (both fresh and smoked) and eggplant stared up at me from the veggie bins. There were also a ton of other leftovers and things needing to be used. Ugh.
After finishing up some critical biz-ness, I scrapped the rest of my to-do list and set up shop in the kitchen. Operation Fridge Cleanout, commence.
First, I was STARVING, so I made a frittata for lunch.
The quick version (see step photos below):
- I preheated the oven to 375 degrees.
- I seared some of the grape tomatoes in a super-hot, smallish cast iron skillet, no oil.
- I added some leftover fried potatoes that were in the fridge.
- I tore up some fresh parsley and basil that I had leftover. Added them to the hot skillet.
Winning: No knives needed so far. - Salt and pepper on top.
- I whisked 5 eggs (mine were small) and poured them over the mixture.
- Parmesan on top of that.
- Threw it in the oven. Waited. Ate.
BAM. I’m not even gonna re-write that in recipe form. I think it took about 20 minutes in the oven, but you can poke at it occasionally if you want. (Thermo-nerds like me can test for an internal temp of 160 degrees…I was busy.)
What was I busy doing, you ask? I was chopping up a crap-ton of other veggies for a GF veggie lasagna I put in the slow cooker. I was soooo excited about it. This is gonna be great on the blog, I said. Eggplant! Bell peppers! Smoked peppers! Mushrooms! It. Will. Be. GLORIOUS.
Meh.
It may have been good a couple hours before we ate it, but let’s just say even the very freshest veggies and the best GF lasagna pasta get mushy when overcooked. After cooking all afternoon and through piano lessons, soccer and a Boy Scout meeting…Slow cooker fail. Oh well.
At least I have frittata leftovers for tomorrow’s breakfast!