Featuring Farm-Fresh Finds


As I may have mentioned in a previous post, I’ve become hooked on farm-fresh eggs and milk from Nashville Famers’ Market (for those of you in the area, my faves are JD Country Milk and Schrock Farms). A few nights ago I was on the hunt for an easy dinner that at least resembled something healthful, so decided to go for a frittata. I had just received an oven-safe skillet for Christmas and figured this would be a good way to break it in. Many of the recipes I found made a bigger frittata that what I felt like was necessary for just Mike and me, and none of them used the exact ingredients I was hungry for, so I decided to wing it. I must say, the result was quite tasty and heated up well the next day for lunch at work. The following is my “recipe” for our Mediterranean Frittata.

Cook about 4 slices bacon in a large oven-safe skillet until crisp. Remove to a paper towel lined plate to drain, reserving the 2 to 3 tablespoons of the drippings in the skillet. Crumble the bacon once it cools off enough to handle.

Chop ½ green bell pepper. Mince a 2 or 3 cloves of garlic and ½ to 1 shallot. Sauté the veggies in the reserved drippings until tender. Add ½ to 1 chopped tomato and sauté for about 1 minute. Whisk 5 eggs together in a bowl. Stir in about ¼ cup half-and-half or milk and pour immediately over the sautéed veggies. Sprinkle with the crumbled bacon, a handful of sliced black or kalamata olives, and about 4 ounces of crumbled feta cheese. Season with salt and pepper.
Cook over medium heat until the bottom and edges are just set. Finish by baking the frittata in a 350-degree oven for about 15 minutes of until set. Slide out of the skillet onto a serving plate (mine is nonstick, which makes this extremely easy). Cut into wedges and enjoy warm or at room temperature.

Vegetarian option: Omit the bacon and sauté the veggies in olive oil or a small amount of margarine. I'm not sure what to sub if you don't eat eggs, milk, or cheese, but I'm sure there's something for that, too! :)

Of course, there are plenty or recipes for frittatas out there, but this is what I came up with. I would estimate it would serve 4 people as dinner if served with salads and/or fresh fruit. Feel free to add/substitute any veggies or cheese that you prefer.

Photo to come soon. 

Comments

  1. Saundra1/26/11, 6:05 PM

    Looks amazing!

    ReplyDelete
  2. Alison Nash1/28/11, 9:54 AM

    Sounds like baby Julianne likes spicy foods...you could sub chorizo for the bacon and Monterey Jack or Pepper Jack cheese for the feta. I may have to try that myself now that I'm thinking about it!

    ReplyDelete

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