So, we came home with an overabundance of produce this weekend. Maybe not overabundance - there's a good chance we'll actually use it all - but it certainly feels like it at the beginning of the week.
On Saturday, corn was the obvious choice, since it goes starchy so quickly. But the broccoli has started to come out now, too, and that means something other than spinach for a frittata, for the first time in a long time. (We started making an asparagus frittata once, but that still seems like such a special, rare vegetable to me that I couldn't stand burying it in eggs. We ate them right after the sautee stage.)
This frittata came out super-yummy. It had a little more moisture than I'd like, though, so I think I'll cut back the milk the next time.
4 cups of chopped fresh broccoli (about two small heads)
5 or 6 baby portabella mushrooms, chopped
1 medium carrot, shredded
1 small bunch of basil, chopped (this was around 10 or so leaves)
1 garlic clove, minced
1 cup of milk
3/4 cup of ricotta
¼ cup of shredded mozzarella
2 Tablespoons of Parmesan cheese
5 eggs, beaten
Sauté broccoli, carrot, basil, and garlic in a good drizzle of oil until dark and somewhat tender. Add milk to cool it somewhat; blend in cheeses and then eggs.
Pour into a greased pan (you need a big one for this one – no pie plates!); sprinkle with some extra cheese for pretties.
Bake at 350 degrees for about 30 minutes, or until firm.
Not local today: oil, mushrooms, carrot, garlic, Parmesan.