Brunch Fritatta

SQWIB 9/24/2018, 3:10 pm

[*]Weekends are my day to play with the garden veggies, I always try to make something from ther garden on the weekends, here are two I made this weekend.

[size=32]Brunch Frittata
[/size]

[*]

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(*from the garden)

*Red Marconi
*Green Bell
*Corno di Toro Giallo
*True Black Brandywine Red Tomato
*Brandywine Red Tomato
*Listadi di Gandia Eggplant
*Okra
*Oregano
*Perpetual Spinach
*Chives
Broccoli (not from the garden)
5-6Eggs
1/2 cup - 3/4 cup Milk
1 cup Mozzarella
5 thick slices chopped of American Cheese
Olive oil as needed

[*]

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Roasted eggplant and Okra

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Tablespoon olive oil, Peppers and Oregano and a pinch of salt, set aside.

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More eggplant (decided to use the whole eggplant)and some leftover broccoli

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Tomatoes

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Cook off a lot of the tomato liquid.

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Add some Perpetual spinach

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Add peppers back and heat up.

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Pan was going to be too small, had to size up!

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Oiled hot pan

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Beat Eggs with milk. pour mixture over veggies add chives.

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quickly add cheeses and stir in before egg sets.

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We topped this one with a little extra mozzarella, then its into a preheated 350° oven.

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Had some baked potatoes left over, chopped, and mixed with a little onion powder, minced onion, olive oil and salt, browned in skillet.

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I got out Grandmas, CI Trivets, its only fitting to use proper trivets for a cast iron meal.

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Potatoes and Fritatta are done, they rest on the stove top for 10 -15 minutes.

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Brunch is served

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**sanderson** 9/25/2018, 5:13 pm

**trolleydriver** 9/25/2018, 5:58 pm

@sanderson wrote:

Oh yes ... SQWIB that looks delicious.

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Brunch Fritatta

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