Farmers' Market Frittata

When I was at the farmers' market yesterday, I picked up some edible flowers.  I was surprised by how good they taste; they're very similar to a radish in flavour, with the nice kick of heat.

I grabbed a few other things from the market to make a lovely one-pan, farmers' market frittata.

Christopher usually makes the breakfast around here, and he's been raving about the Circulon pan that I reviewed back in December.  When the company sent me this pan to try out we liked it right away, but now that we use it all the time, we have come to love it even more.  In fact, Christopher cannot make breakfast without going on and on about how much he loves it, and I agree. 

I've never used it to make a frittata before, and I realize now, that was a mistake.  It is way better than the pan I usually use to make my frittata.

Farmers' Market Frittata

1 T butter
1 cup farmers' market fresh veggies, diced
5 eggs
1/4 cup milk (or cream or whatever you have)
1-2 T fresh herbs
1/4-1/2 cheese, shredded or broken up (I used some goat cheese from the farmers market)
salt and pepper

Pre-heat the oven to 350 F.  Heat a non-stick, oven-safe skillet on the stove on medium (I used a 10" Circulon Prime Skillet).  Add 1 T butter.  Once heated, add the veggies, and saute a few minutes until softened.  Meanwhile beat the eggs in a bowl with a fork, add the milk, herbs, cheese, salt and pepper.  Pour this mixture into the pan on the stove, and let the eggs set slightly on the stove for about 3 minutes.  Transfer to the oven and cook about 8-10 minutes, until firmed up.  Broil the top if it's still a bit jiggly. 

I garnished the frittata with the beautiful, edible flowers.

I hate cutting into food in my good pans, so I loved how this just slid right out of the skillet, and I could cut it on a cutting board. 

No sticking!  No fuss!

And this my friends is a delicious, farmers' market fresh, one-pan lunch, ready in no time.

Do you have a favourite pan?  

Have you visited your local farmers' market yet this summer?

New Restaurant & Basic Frittata Recipe

Most of my weekend was spent either at home cooking, eating or sleeping or listening to music at the Folk Festival in a park downtown.  On Saturday I went for lunch to a new restaurant in the city called Bombay, an East Indian halal restaurant.  We ordered off the menu, which I would definitely recommend instead of getting the buffet which didn't seem to have that great of a selection.

I was incredibly impressed with the quality and taste of food.  I ordered chicken gorma, which is boneless chicken cooked with cashews and a mildly spiced sauce.  The owner recommended that I get the pershawri naan bread with it, and said that this bread had cherries and nuts in it.  I was skeptical, but went with his recommendation, and am I ever glad I did!  It was probably the best Indian food I have ever had, and that is not an exaggeration.

 

I cannot wait to go back for this same dish.  I also tried some of the Baigan Burtha (egg plant cooked with tomatoes, onions, green peas and spices), and it was also fabulous.  The food at this restaurant is not very spicy (even my friend Cori could eat it and she is a not a spice person), yet it is full of flavour. 

Yesterday I made a frittata for breakfast.  I didn't know how to make a frittata, so I decided to wing it and it turned out beautifully.

 

Basic Frittata

(serves 2)

1 T butter

Approx. 1 cup finely diced vegetables (I used mushroom, tomato, and green onion)

Approx. 1/2 cup grated cheese (I used aged gouda)

5 eggs

Approx. 1/4 cup milk or milk substitute (I used Almond milk)

Salt and Pepper

Pre-heat oven to 350 F.  Heat 1 T butter in a oven-safe pan on medium.  Once sizzling, toss in the veggies and cook for a minute or two until softened up a bit.  In a bowl mix the eggs, milk, cheese and salt and pepper.  Pour into the pan and cook for about 3 minutes in the pan on medium, then transfer to the oven for 8 minutes.  Remove and cut into slices.

 

This morning's breakfast was something I hadn't had in ages - a vegan soft serve oat parfait.

Chocolate Oat Parfait with Maple Banana Soft Serve

1/3 cup quick oats

1 scoop chia seeds

1 T cocoa

1 tsp vanilla

2/3 cup unsweetened vanilla almond milk (or any milk/substitute)

Mix the above ingredients and let sit for about 10-15 minutes (or overnight).  Stir it up and then layer in a glass with banana "soft serve".

Maple Banana Soft Serve

1 frozen banana broken into chunks

1 T  pure maple syrup or maple flakes

milk or almond milk (start with a few T and add more as needed)

Add all to a vita-mix or food processor and process until fluffy and soft-serve like.  Add more milk/substitute as needed.

 

I can't believe I only have a couple of weeks left before I go back to work :-(  My holidays always go by sooo quickly.  Luckily I still have some fun things planned before back-to-work day.  This week I am looking forward to dinner with friends, dinner with my dad, and my friends' wedding.  Next week will be spent camping!  I am so excited.  In between the fun I will be working on statistics for my thesis ...

What was the best thing that you ate this weekend?  Do you like Indian food?  What do you have going on for the rest of summer - anything exciting?