This is my favorite time of the week - what can I do with what I have left over from last week's market? I call these my pantry dinners - they are always a family favorite! This week my near empty pantry has:
Gorgeous eggs from Red Haven Farm - see that blue egg in the box - that egg is from an Araucana chicken - they actually lay blue eggs!
Beautiful tomatoes from Peg at Blueberry Hill Farm
My favorite mini zucchinis from Taproot Farm
Tangy sheep milk Feta cheese from Highland Farms - don't you just love the photo on their banner?
And chard - lots of Swiss chard!
Perfect ingredients to pull together a frittata! A frittata is basically a crustless quiche.
East Goshen Pantry Frittata
Serves 4 - 6.
Ingredients
2 teaspoons olive oil
1/2 cup red onion, chopped
1/2 cup red onion, chopped
1/2 cup bell pepper, coarsely chopped
6 mini zucchini, sliced
6 mini zucchini, sliced
2 cups (packed) Swiss chard, ribs removed, chopped
8 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 ounces feta cheese, crumbled
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 ounces feta cheese, crumbled
1 cup chopped tomatoes
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh basil
Preheat broiler. Heat olive oil in large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté about 8 minutes, until lightly browned. Add zucchini and sauté until tender, about 3 minutes. Add swiss chard and stir until wilted, about 1 minute. Season with salt and pepper.
Whisk eggs, salt and pepper in medium bowl to blend. Pour egg mixture over hot vegetables in skillet; stir to combine. Reduce heat to low. Cook without stirring until eggs are set on bottom, about 5 minutes.
Sprinkle feta cheese over frittata. Move the pan to the broiler and broil until cheese melts, about 2 minutes. Sprinkle with tomatoes and basil.
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