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.
Hmmm?
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!
Melissa
Oh, delish frittata-ta-ta! And, fun to say, too.
A nice meal indeed and the glass of wine would be nice as well. 
Shirley
Looks and sounds lovely. Now if I could just convince my husband that veggies and eggs go together!
Until then, I’ll be enjoying a dish like this by myself!
Yum Mom, that looks delicious! I love a good fritata!
This looks and sounds delicious! Can’t wait until tomorrow when I get my CSA box - I think I’ll make this for dinner. Thanks for the wonderful idea!
Love your posts, Melissa, have become an uber-fan this CSA season. Always try all your recipes…loved the peach pancake sauce a few days ago!
Warmest Regards!
Melissa,
Frittata (tata-ta) is a huge favourite. I suppose many see it as a kind of leftovers dish, which it does tremendously well, but for me it is essential picnic food. Mine will always have cubed starchy potatoes in there, but that’s the beauty of it, anything goes! Well, anything apart from the glass of pinot noir of course, that’s simply not something that can be left out!
GDave
PS. A name check? I’m genuinely honoured! “…two favourite Brit blogs.” Nice save!
Melissa,
I envy you your wonderful farm produce. Your frittata sounds delicious. I must admit to doing the same sort of food. If it is not in a soup, it will go into a stir fry or a frittata :). They always vary according to the produce available, herbs will add further interest, they are quickly prepared and healthy to eat.
BTW-you have been proven right about the efficacy of the beets
Anne
GDave, if I have potatoes left over they naturally go into the frittata but MUST include cubes of smoked bacon.
Anne
Alta,
Oh, they do go together. Hopefully you can convince him one of these days. Veggies go with everything in my mind, even ice cream.
Tevis,
I’ll make you one when you come home to visit. With farm-fresh eggs and CSA veggies. Nothing but the best!
Love you!
xo
Hethyr,
What did you get? Sometimes people later in the week get different things. But this frittata can be made with anything. It doesn’t matter what those whimsical farmers decide to pass out!
Anyway, it’s all good!
Marci,
Thank you so much for the nice comments. I do appreciate it. And welcome to the comment club. Nice to have you!
GDave,
You’ve given me an idea. Potatoes, roasted green chile (which I’ve gotten my share of lately and have been roasting), tomatoes, onions and what else?? Maybe some cilantro. What do you say?
Oh, but these chiles I’ve gotten lately have been blisteringly hot.
Potatoes in a frittata? Very good, very good. It’s like a breakfast burrito without the tortilla.
Thanks, mate (can girls call boys mates?).
Melissa
Anne,
Yes, pork of some kind. Hmmm? That goes with potatoes and green chile. And of course, eggs. Very nice suggestions from the two of you.
And you are the one I’m referring to in this post. Wasn’t it soup you called “across the garden” soup? Or was it salad?
Whatever it was, I love that saying!
Melissa
Melissa,
Yes, I shared this phrase “across the garden” with you, a seasonal veg. soup my mother always refered to.
I use smoked bacon a lot as I love the body and extra flavour it imparts to soups, eggs and potatoes.
Anne
Anne,
Yes, I remembered right. I love that and I always enjoy hearing phrases or sayings or words that have been passed down through the generations. I’m saying some things my grandmother said and on it goes.
Cooking onions and garlic in good quality bacon fat is wonderful, isn’t it? Great starting point.
Thanks, Anne. I appreciate your comments.