The frittata recipe I made for the first time just a few weeks ago has quickly become one of my favorites. Tonight I turned to that recipe because I picked up my CSA box after work, and with a busy weekend ahead, I know I won't have time to cook.
Tonight's meal included several CSA items - kale, spring onions, oregano and new red potatoes. The best part is that this meal can be enjoyed twice. It made a delicious dinner, and the leftovers will make a great breakfast tomorrow.
I love that frittata ingredients are interchangeable. I cooked the kale a bit longer than the spinach and beet greens that I've added in the past, but otherwise it's easy to swap ingredients.
I used one bunch of spring onions for the frittata and another for the potatoes. In the past I have used tarragon, but tonight I added oregano instead. I also added more summer squash in place of a bell pepper.
For the potatoes, I added a couple tablespoons of oil to a skillet, and cooked them for about 15 minutes covered over medium heat, and another 10 minutes uncovered over medium-high heat.
Salt and pepper are the only seasonings I added, and they were seriously some of the best potatoes I have ever had.
After a long day at work, it's tempting to just "scrounge for dinner" as Chris likes to say, but picking up my CSA box each Thursday gives me a renewed interest in preparing healthy meals. It doesn't get any healthier than a meal centered around farm-fresh vegetables.