Between thunder and lightening storms with lots of wind and torrential rain I tried to get a lot done inside. I got a lot more of the house organized, cleaned, etc. and then made a FREE dinner (well almost). I had a bunch of stuff from my garden and my mom and step-father’s garden. I was trying to figure out what to do with them for dinner and it came to me… a frittata 🙂
This one I made by sautéing onions from my garden with peppers from mom’s garden in a large cast iron skillet. Then I added in some garlic (free still because my mom shared some she had excess of). Then I added in squash and zucchini from mom’s garden and kale from my garden. Sautéed this till it was all tender. Then I added 18 scrambled eggs from our chickens and seasoned it with salt and pepper. Then I put goat cheese I had left over from another meal on top and it went into a 375* oven for 20 minutes until the eggs were set. I served it with a few spring onions and tomatoes from the garden on top. Delicious 🙂
In the mean time I put some peanut oil in a deep cast iron skillet and cut up two green tomatoes I had fairly thin. Then I coated them in a rice flour/ corn meal mixture I seasoned with salt, pepper, onion powder, and garlic powder (these things I always have on hand, but yes the only other things I had that were store “bought”) I let them sit while the oil got hot (about 350*) and then fried them till they started to brown about 2-3 at a time so the oil will stay hot enough. I turned them a couple times so they would brown evenly. Once fried I put them on a plate lined with a paper towel and then sprinkled them with a little extra sea salt.
This meal came out great and hubby was surprised he enjoyed it so very much. He is usually a meat and potatoes guy 😉 You can make the frittata with any garden vegetables you have on hand and can add meat like ham or bacon (those would be delicious). You can also use a variety of cheeses. I hope you can make your own summer frittata and enjoy a little taste of summer in your home 🙂