We’ve got lots of eggs coming in, so it’s frittatas for dinner! With all the delectable produce available this week, it’s hard to decide what to include–so the recipe below with include it all. Make it up depending on what you have in your share or what extras you purchased.
1 green onion, cut in 1-inch pieces
1 green garlic, cut in 1-inch pieces
1 garlic scape, cut in 1-inch pieces
1/2 c. broccoli, coarsely chopped
1/2 c. asparagus, cut in 1-inch pieces
handful of arugula or shoots or other cooking greens, rinsed and in bite-sized pieces
handful of shelled peas
cheese, your favorite, 1/4 tp 1/2 c. grated
salt and pepper
Heat a tablespoon or two of olive oil in a medium-large skillet over medium-high heat. When hot, add green onion, green garlic, garlic scape, broccoli and asparagus. Saute until tender. Meanwhile, beat the eggs with a tiny bit of milk or cream. Add salt and pepper, and when veggies are ready, add to the pan, along with the fresh peas and arugula or greens. Cover and turn heat down a tad. Allow eggs to cook through, lifting edges to let the uncooked egg flow to the bottom of the pan. Top with cheese and fresh herbs and cover. Check eggs for doneness with a knife (should puff up a bit and not have liquid inside. If desired, pop under the broiler to brown cheese.
Serve with simple green salad.