It’s the most wonderful time especially in our local gardens and farms! Even if you don’t have your own veggie garden, there are many ways of going about getting the best of the best produce from around our country roads and rolling hills. Have you been out to your local farmer’s market yet? Don’t miss out!
A frittata has many things to recommend it. It can be eaten warm, cold or at room temperature; it is delicious with all sorts of vegetables and herbs; it can be served any time of the day.
Summer Garden Frittata
1 lb new potatoes
Sea salt & freshly ground black pepper
2 cups chopped asparagus, chopped green beans or green peas (a combination of any or all of these vegetables)
2 Tbsp olive oil
7-8 green onions, chopped
¼ cup finely chopped chives
¼ cup finely chopped parsley
10 large eggs
3 oz goat cheese
Cut the new potatoes into thin slices, Place the potatoes in a large saucepan, cover with plenty of salted water and bring to a boil. Meanwhile, prepare the veggies.
When the potatoes come to a boil, add the asparagus, beans and/or peas to the saucepan and stir together. Bring the water back to a boil, lower the heat and simmer for a few more minutes. Drain well.
Heat the olive oil over medium heat in a 12-inch cast iron skillet. Add the green onions and cook for 5 minutes or until soft. Add the drained veggies, potatoes and fresh herbs. Lower the heat to low-medium.
Preheat the broiler to high. Beat the eggs together with ½ tsp (or more) and ¼ tsp freshly ground black pepper. Pour the egg mixture over the veggies in the pan. Cook the eggs gently, without stirring, until the bottom seems to be set but the top is still loose. Crumble the goat cheese over the top of the frittata and place the pan under the broiler and cook for a few more minutes, or until the top is just set and starting to turn golden around the edges.
Remove from the oven and serve warm or at room temperature.