Show us your frittatas!

It’s summer, which means incidences of people yelling inappropriate things out car windows are on the rise. Perhaps that is what inspired the title of this post. Or perhaps the inspiration is just my own personal decline. But no matter–even if this blog is diminishing in taste, I’ll do my darndest to keep it rich in flavor.

See, another phenomenon that explodes this time of year is surplus garden veggies. For me and my fellow soil toilers at DC’s Blair Road Community Garden, the biggest overflow is in Swiss chard and summer squash.

This brings me to today’s post on (you guessed it) frittatas.

If you have extra veggies, here’s what you can do.


Per serving:

2 eggs

2 Tbs. milk

Cooking oil or butter

About 1/2 cup cooked vegetables (some suggestions: chard, baby Asian greens, or arugula, steamed or sauteed and chopped; zucchini or yellow squash, cubed and sauteed; tomatoes, chopped and sauteed)

A little cheese, shredded

Beat eggs and milk together. Choose a skillet size that will allow the eggs to pool to 1 or 2 inches. Heat oil or butter, then pour in the egg and milk mixture. Add cooked veggies and cheese. Spread evenly over eggs. Reduce heat to medium-low and cover. Allow to cook, making sure there is no visible bubbling, until set. If desired, place skillet under broiler for a minute or two to set the top.

When eggs are set and cheese is melted, use a knife to loosen the sides of the frittata. Turn onto a cutting board and slice. Serve hot, or chill and serve cold!

Ta da! Veggies dealt with.

Of course, you can also just throw those extra vegetables at offensive drivers. Up to you.


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