My horse, Toddy, came home from the trainer’s this evening. We are all thrilled to have him home, even the cats came out to the pasture to welcome him home. With all the excitement and commotion I forgot to cook dinner, so I ran out to the garden, grabbed some veggies and whipped up a frittata.
I love how quickly frittatas come together. They are a life saver when I let the time get away from me. Frittatas can also be very frugal. The only ingredient I had to pay for was the dash of pepper. The vegetables and herbs came from my garden and the free-range eggs were a gift from a friend who raises her own chickens.
My kitchen is not a good place to cook from a photography stand point, but I fell in love with my kitchen when I realized that I can eaily see my horses from it.
I made use of the vegetables and herbs that were available to me. This recipe is a base recipe that can easily be altered depending what veggies you have on hand.
Yield: 4 – 6
Prep Time: 5 minutes
Cooking Time: 15 minutes
1 tablespoon olive oil
1 cup diced summer squash
1 medium potato, diced
1/2 cup diced onion
1/2 fresh peas
1 teaspoon fresh thyme, minced
1 teaspoon fresh basil, minced
dash of pepper
almost set, approximately 4 – 5 minutes.
until the eggs are cooked through and beginning to brown.