Hey, what’s this player doing here?! Click it to hear the author narrate this blog post.
You’ve probably seen a number of posts here that involve eggs. That is because I cook with a lot of fresh eggs. Super fresh and super local. I get them direct from my backyard chickens’ butts. My bathrobe pockets frequently contain Burt’s Bees shimmer chapstick, a kleenex or two, and an egg. And maybe a handful of tomatoes depending on the time of year.
This time of year I roam the garden with a pair of kitchen scissors so I can cut down my Swiss chard and any herbs that may require a trim. (Herbs like to be trimmed so I’m doing them a solid by packing my shears around the microfarm). Which leads us to today’s blog post, making a frittata with fresh ingredients.
You’ve read about the versatility of the frittata in an earlier post. If not, then you have time to do that now. Go ahead, I’ll wait.*
The frittata pictured up top of this post is finished with purple basil and chives. The base ingredients are eggs and Swiss chard. I start there with goodies I’ve gathered from the land I’m paying mortgage on. Then I build using stuff I have on hand. I usually have a variety of veggies and cheeses around. And of course my pantry includes Maldon sea salt flakes (add it to your specialty grocery list now). If you look closely you’ll see crystals nestled among the herbs topping the frittata. Those are yummy, yummy salt flakes.
The frittata also gets a swish of butter across the top once it’s out of the oven, before it’s cut. Just a little dab of organic butter adds to the yumminess factor. In “Julia’s Kitchen Wisdom,” Julia Child spears a lump of butter and brushes it over an omelet. Butter, in a word, is delicious.
Where to begin when describing how to make a frittata? It is so basic that outlining instructions seems presumptuous on my part. Like you’ve never seen the inside of a kitchen before. So, for the sake of this blog post, let’s pretend you have never seen the inside of a kitchen before. Continue reading Swiss Chard & Mushroom Frittata created with microfarm goods