Tuesday, May 6, 2008

Spring Frittata

Spring Frittata, originally uploaded by mysterybridgers.

We are a little bit behind on the food blog, but sometimes life gets in the way.

Here we have a delectable spring frittata from the Gardeners' Community Cookbook. This cookbook is great when the variety of offerings in the produce department expands in the spring and summer.

This frittata has a ton of different spring ingredients in it: fingerling potatoes, artichokes, sweet onions, rosemary, parrsley, and a few different kinds of cheese. It was very tasty and huge so it made for a couple of lunches as well.

This frittata should probably be cooked in something other than an iron skillet so that the iron taste does not get into the eggs (although we couldn't really taste any iron this time). We don't have an oven safe skillet that is large enough for frittata so this always gets used. As you can see it is well seasoned. I think this pan is about 13 or 14 years old which makes it a couple of years older than our marriage.

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