our summer garden is looking like a wild jungle right now. i always have a hard pulling out our summer plants that are still growing tomatoes and peppers. so we are still harvesting the plants bit by bit until the first frost comes.
when we need a quick dinner on the fly, frittatas are my go to dish. we usually always have eggs on hand and you can throw in mostly any vegetable. so last night we harvested some cherry tomatoes, peppers, green onions, and cilantro from the garden and made this yummy dinner....in just a handful of minutes!
1/4 cup of whole milk
1 Tbsp olive oil
1/2 yellow onion, diced
cherry tomatoes, halved
2 cloves of garlic
a small handful of cilantro, chopped
salt and pepper to taste
-pre-heat oven to 375 degrees
-boil the potatoes until al dente
-in a cast iron pan add olive oil and heat to medium high heat
-add the diced onion and diced potatoes
-cook them until they begin to show some color
-add peppers and garlic and cook for a few minutes
-remove from heat
-in a separate bowl, beat the eggs and milk together, salt and pepper to taste
-pour egg mixture over the vegetables
-evenly sprinkle the tomatoes, cilantro, and spring onions
-return to medium high heat for 2 minutes
-place pan in the oven for 3-5 minutes, watch carefully!
-top with fresh herbs or microgreens and serve with a baguette and a side of fresh salad to complete the meal!
photo and recipe by kristen bach