Easy Summer Dinner: Veggie Frittata

We had a lot of catching up to do outside in the garden this weekend. It was hard to get motivated to get outside and pull weeds after a week of vacation, another week of intense work on renovating our screened-in porch, and a weekend of cloudy, rainy weather. It was also hard to get off of the couch where we have camped out to watch the Olympics.

Still, Sunday night we got a late start in the afternoon harvesting cherry tomatoes, cabbage, zucchini, some more cucumbers, beans, and herbs. We also began some fall plantings of broccoli, kale, cabbage, and our last sowing of annual herbs like cilantro, basil, dill, and fennel.

After all that, it was late, but we had a lot of good food on hand to make into a quick dinner. Kirk made a frittata filled with tomato, zucchini, and potato from the garden:


All those things are so flavorful that the only other thing he added was salt and pepper. Here's the basic recipe, but we just changed the filling ingredients to the veggies we had on hand. Another addition was a bit of gruyere grated over the top. Yum!

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