Breakfast!

Sometimes, when we have a bunch of veggies that need to be eaten, we make what we call a "kitchen sink" frittata.

In today's "kitchen sink" frittata we have leek, green onions, garlic, Anaheim pepper*, zucchini, broccoli (including stems), cherry tomatoes* and a melange of fresh herbs*.  We chopped it up nice and small and then sauteed it with a little butter and a little canola oil.  We also added some salt, pepper and dried herbs.

We then added 10 eggs from our friend, Carol's hens, whipped with ricotta and other various cheeses we had on hand.  The egg mixture was added to the veggie mixture and given a good mixing, then into the oven it went.  We've got it in there right now at 350 degrees.

While all of that chopping was going on, we had golden potatoes baking in the oven until soft.  When they were ready, we pulled them out, sliced them, and then tossed them with minced fresh herbs*, sliced shallots, quartered tomatoes*, a little olive oil, salt and pepper.  Then, back into the oven they went.  This time they were in there with the frittata. 

*grown in our garden
 

Here are the potatoes coming out of the oven the first time.

 

Here are the sliced potatoes tossed with the shallots, herbs, tomatoes, olive oil, salt and pepper.

 

The frittata is almost done...

 

Breakfast is served!

Pizza Night!

Making delicious vegetarian, gluten-free pizzas for dinner tonight!  We've got sooooo many veggies loaded on here. Yum!