Kind of a dreary day here in New Hampshire today which is great for sleeping in, which I did, just a little. When I did finally come down stairs it literally took just a few minutes before I decided what I was going to make for breakfast.
Yesterday I spent part of the day in the garden, pulling weeds, which is a never ending task and harvesting a few fresh veggies which is my reward. This year no zucchini though, super sad face. Not only do I love grilling, frying and eating it, no zucchini bread! That is so not OK with me, will need to find another source.
We do however have lots of cherry tomatoes, summer squash, cucumbers and broccoli; we were even able to harvest some cabbages. I think we need to learn how to stagger plantings. When everything ripens at the same time it can be a little tricky eating say 6 heads of cabbage, 18 cucumbers and too many to count cherry tomatoes.
When I came down this morning and saw all the veggies sitting on the counter near the sink; I know right where I left them. I got out my cast iron skillet and got to work on making a frittata. When my husband asked what I was making his surprise didn’t match what I said. I told him I was making a frittata, his comment “for breakfast?” I love chicken piccata. We got quite the chuckle out of that one!
This is one meal that you can make for breakfast, lunch or dinner. You can make it with just about anything you have in the fridge. It can easily be turned it into your end of week fridge clean out meal before you go shopping, or before things start going bad meal. It can be an all veggie meal, or add a meat or two. Super versatile and ridiculously easy to make!
Garden plus Frittata
The plus this morning was some breakfast sausage I found in the freezer.
½ cup milk
3 pieces breakfast sausages
Small summer squash cut up
1 medium onion diced
1 medium head of broccoli
Large handful of cherry tomatoes halved
1 cup of shredded cheddar cheese
Fresh thyme chopped
Freshly cracked black pepper
Brown the meat, if you are using it; If you are not using meat add a little olive oil to the hot pan. Add the onion and saute for a couple of minutes. Add all the other vegetables and cook for just a minute or two. Add Salt and pepper to taste; whip the eggs and milk together; add egg mixture to the veggies in the pan, add the cheese and give it a quick stir to incorporate everything. Cover with the chopped scallions and bake 20-30 minutes.