This frittata was made from ingredients I picked up last night from my Grant Farms delivery. I decided I wanted to make an Italian egg dish for dinner tonight and gave myself some rules. I could only use what was in my CSA box. No additions, no substitutions.
When I picked up my load of veggies, fruit and farm-fresh eggs, my imagination veered towards a frittata-ta-ta dinner. The name “across the farm” came from a bright and engaging woman whom I know from commenting on one of my favorite British food blogs. Anne called a vegetable soup an across the garden soup because it simply had whatever ingredients were available from the garden at that time. I LOVE that. So, I’m borrowing the name, tweaking it, and giving Anne full credit.
Other than a pat of butter, two cloves of garlic and a sprinkling of cheese, everything in this recipe appeared in my pick-up box last night. Thank you, Andy and gang. YUM!
across the farm frittatata-ta-ta
what you need (whatever is in season)
what I used
6 eggs, beaten
2 cups chopped squash
2 medium-sized little onions (cippolini onions)
2 cloves garlic, minced
1 tomato, seeded and chopped (drain the juice)
1 ear corn, boiled for 10 minutes, cooled and kernels removed from the cob
Italian herbs (I used dried)
Sea salt and fresh ground pepper
Sprinkling of Parmesan cheese
pat of butter or a tablespoon or so of olive oil
what you do
Heat oven to 375 degrees. In a heavy skillet (I use my grandmother’s old cast iron skillet), heat the butter or oil. Make sure you coat the bottom and sides of the pan. Sauté the onions for about 5 minutes, add the garlic, stir and cook another 2 or 3 minutes. Add the squash and continue cooking for about 5 more minutes. Now add the tomato, corn, herbs and seasonings; sauté and stir another few minutes until all ingredients are well mixed. Pour eggs over top, place on center rack in oven and cook for 15 minutes. Remove from oven, sprinkle with a small amount of Parmesan cheese and return for another 5 minutes.
Serve with a plain mixed green salad and a glass of nice pinot noir. Yes, you can serve wine with eggs, just not at breakfast.
Go forth and enjoy across the farm goodness!