when next year’s pantry is already in the garden…
& I’m finishing up the last of last year’s
feels so good, tastes even better
Summer Garden Frittata
(when it isn’t summer time)
whisk together:
6 eggs
1/2 tsp salt
freshly ground pepper
1/4 cup half&half
4-6 slices of dried tomato cut into sliver thin strips
add 2 tablespoons of butter to sizzling hot skillet, swirl to coat pan bottom & sides
pour egg mixture into pan
top with a couple chunks of brie cheese
and one pesto cube melted & dollops spooned on top
bake at 400 about 15 minutes or until center is soft-firm when pushed with back of fork
* pesto cubes shared here - https://www.instagram.com/p/CGkjJ5WA7kP/?igshid=NTc4MTIwNjQ2YQ==
* dried tomatoes are dehydrated tomatoes with peels and skins left on, no added anything
if you need a reminder or permission… go plant GOBS of basil & tomatoes… they’ll last you all year long if you preserve them
favorite skillet - Ivory Enamel Cast Iron Frying Pan @worldmarket https://www.worldmarket.com/product/ivory+enamel+cast+iron+frying+pan.do?sortby=ourPicks&from=Search