After a bountiful trip to the farmer’s market, we made Mark Bittman’s More-Vegetable-Than-Egg-Frittata from this past week’s New York Times. The premise is simple but brilliant for the health-conscious among us – use less eggs and more veggies, which is the exact opposite of how a traditional frittata is made. We used onions, asparagus, summer squash, tarragon and we topped the whole thing with sliced St. Pierre tomatoes from our garden before popping it under the broiler for two minutes. Recipe HERE.
Delicious pastries courtesy Kate and Pete from Euro Pane Bakery in Pasadena.