Monday, February 8, 2010

Sunday frittata

Scenes from an urban farmer's market. This particular urban farmer's market is extremely busy and usually pretty congested, this makes it that much more fun, but also that much more difficult to really get in there and get a good picture (I highly suggest checking out some better photo's here, especially for all you RI-ers who haven't made the trip yet). Chop was quick and caught this one as we ran into friends. These are friends from the island whom were also in our birth class, so Wes met their daughter in utero, they are very close.

Potato shopping. I bought some beautiful red potatoes that even have red centers. I liked them so much I bought some this week as well- recipes to follow.

This dude was selling fresh herbs and pea greens. For 4 bucks you can get a big container of pea greens (seen to the left of the photo). They are great in salads, omelettes, pesto or stir fry. Add them to your smoothie if you dare.

All this shopping was to prepare for a brunch with friends. Our table all set and ready to go. On the menu this beautiful Sunday morning was spinach salad, sweet and red potato frittata, quiche lorraine, and cranberry loaf. Everything was delicious and the company was spirited to say the least.

The company.

This was a big day, Wesley rolled over for the first time. The joke was he was showing off for the ladies, but I say not my boy-he's very talented but modest as well.

Though I don't have any pictures of it, I would like to share the frittata recipe here. A frittata is a great way to make up a nutritious breakfast for the week (if it can last that long). Also a good use for all those roasted veggies you have left over.

10 eggs
3-4 red potatoes
2-3 sweet potatoes
1 onion (or shallots if you're feeling saucy)
goat cheese
olive oil
salt and pepper
rosemary, thyme, any other fresh herbs you'd like

Clean, slice and toss potatoes and onion with herbs, salt, pepper, and olive oil till their coated.
Roast 25-30 minutes at 425*
Let cool as you beat the 10 eggs (I cooled mine in the freezer. Cheater cheater)
Mix the eggs with the veggies and goat cheese (as much as you'd like)
Coat a 9-10 inch cast iron skillet or baking dish with a generous amount of olive oil and heat till it just starts to smoke.
Pour the eggs and veggies in the pan and cook for a minute or two in the hot oil (this will hopefully keep it from sticking by creating a nice crust.
Put frittata in oven at 350* for about 20-30 minutes or until firm in the middle

Slice and eat warm or at room temp. yummmmmmmmmmmm.

1 comment:

Bethany said...

oh such fun, adorable babies too.
that market looks amazing. i need to get there, in a green hat, too.