Sunday, April 29, 2012

Fantastically Fresh Frittata

This morning The Colonel and I harvested all of our swiss chard and a few of our onions. With the help of Spud, who is home from college, I made a frittata with homegrown items from our garden.

I chopped a bunch of the swiss chard as well as some of the red onion I picked earlier. I sauteed these in some coconut oil until they were softened. I then added some fresh oregano and basil from my herb garden and continued to saute for a couple more minutes. Spud beat six eggs which I added to the sauteed vegetables and herbs. I turned down the heat, covered the pan with a lid and let the egg cook for about five minutes.

We enjoyed the delicious, can't-get-any-fresher-than-this, swiss chard frittata for lunch.

I grated some excellent Dubliner Cheese (Irish cheese) onto the top of my slice of frittata and tucked in. It was very delicious and the fresh herbs, especially the oregano, which had a slight peppery taste, made the frittata even more delicious.

I couldn't help but feel a sense of pride, knowing that this extra-fresh, fantastic frittata was made possible with the help from some of our garden's bounty.

1 comment:

  1. Oh, that's looks quite delicious. I think I licked my computer screen!