The summer CSA season is moving quickly. In seven weeks I’ll collect my final share of 2011. This week’s share was particularly abundant, and filled with produce that I will certainly use. Here’s what I got:
- 2 lbs. sweet onions
- 1 bunch leeks
- 1 large heirloom tomato
- 1 bunch carrots
- 1 bunch cilantro
- 2 bunches of arugula
- 1 lb romanesco crowns
- 1 bunch baby beets with greens
- 1 dozen medium eggs
Last Sunday I made a frittata using last week’s eggs, onions and romanesco. I was busy hosting my dear friend Cindy from Dallas, so I didn’t even think about taking a photo, but here’s the recipe:
Serves 2-3 people
- 1 tablespoon olive oil
- 1 small onion, chopped fine
- 1 cup romanesco, chopped fine
- 1 teaspoons salt
- 1/4 teaspoon bouquet garni
- 2 tablespoons water
- 4 large eggs
- 1/4 cup grated parmigiano reggiano cheese
- pinch ground nutmeg
- salt and pepper to taste
Preheat oven to 375 F. In a separate skillet, heat olive oil and then add onion and cook until translucent over medium high heat. Add the romanesco and cook for 2-3 minutes. Add the seasonings and cook until liquid is gone and the vegetable is tender. The onion may be caramelized somewhat (gives a good flavor). Lower the heat and leave on the burner.
Meanwhile, crack the eggs into a large mixing bowl and whisk with a fork until yolks are blended. Then whisk in grated cheese, nutmeg, and a pinch of salt and pepper (go lightly-you can always add more at the table). Pour the egg mixture over the romanesco mixture and increase the heat to medium. Stir lightly to distribute the vegetables within the egg mixture. Turn off the heat and place the skillet into the oven.
Bake until firm, but not burnt, about 7 minutes. With a potholder, take out the frittata pan and allow to cool for a few minutes before cutting.
Cut in wedges and serve with warm toast and seasonal fruit. Makes a delicious breakfast.