Are your gardens starting to produce amazing veggies, green and dark, red and sweet, juicy and perfect? Or, if you live in New England, perhaps you finally have a whole lot of vegetables ready to harvest at once, since we went sunless during June and nothing ripened!
It’s not often we think of using vegetables at breakfast, but a frittata is the perfect way to do that. Eggs at breakfast — or anytime! — are a thing of beauty, and mixing in fresh vegetables simply elevates your meal to eggy perfection.
Here are eight frittata recipes to help you use your fresh veggies while they are still fresh. These will taste even better if you can find some local eggs to use.
Spinach frittata — You can use fresh tomatoes instead of sun-dried ones in this, or you can create your own oven-dried tomatoes using your harvest.
Easy garden frittata — Using potatoes, broccoli, carrots and red peppers, you’ll have a colorful and nutritious feast with your fresh veggies.
Zucchini frittata — With bread crumbs and lemon, this one’s a different sort of frittata that will add some variety to your zucchini dishes.
Spinach and potato frittata — A hearty combination of fresh and local veggies.
Zucchini oven frittata — Green pepper, mushrooms, onion and garlic highlight the zucchini in this recipe.
Tasty frittata — We can’t forget our favorite Heidi Swanson frittata, with potatoes, zucchini, pumpkin seeds, goat cheese and cilantro chile sauce.
Sunday morning tomato frittata — Chunks of roma tomatoes, green pepper, and turkey sausage.
Fresh basil and tomato frittata — Accented with Worcestershire sauce, this one’s a winner.
I tried to highlight some unique frittata recipes that would use in-season vegetables. Do you have any favorite frittata combinations to make with your ripe veggies?
Clacked by Debbie McDuffee
on Jul 19, 2009 @ 10:00 EST5EDT
