This weekend I stayed at my sisters apartment and brought my CSA goods to see what we could whip up. We ended up making a spring frittata that was really yummy and perfect for a light meal during this hot week. Perfect for any time of day, too!
1/3 cup milk
1 large yellow potato, sliced and chopped
1 garlic scallion, sliced (or 1 large garlic clove- I just happen to have garlic scallions from my CSA!)
2 spring onions, thinly sliced
1/2 cup broccolini, roughly chopped
1/8 cup sun-dried tomatoes, chopped
1/4 cup crumbled feta cheese
3 tablespoons fresh parsley, chopped (for topping, optional)
Salt & pepper
Add some olive oil to a large pan and cook the potatoes for about 3-4 minutes. Next add the garlic scallions, broccolini, onions, then salt and pepper to taste. Cook for about 4-5 minutes or until the onions and broccolini are soft. In the meantime, whisk the eggs really well with water and pinch of salt and pepper.
Remove a little less than half of the veggies/potatoes from the pan and set aside. Place the rest of the mixture in a pie dish or baking dish and pour the eggs over the top. Place in the oven for 15 minutes then remove and add the rest of the veggies as well as the cheese and cook for another 15 minutes. Top with some fresh parsley and serve!