We are in a little bit of a lull right now with the garden. We have a lot growing but not too much ready for picking, with the exception of lemons, which seems to always be in season. We've had so many lemons on this little tree of ours that we ended up calling the Food Bank to donate the fruit. They came and picked our tree of every single ripe lemon just a couple of weeks ago, and today I could have filled another few bags with even more. We are hoping the peach tree looks up to the lemon tree as an extraordinary role model. Last year it failed to notice the exemplary behavior, and we ended up with just one so-so peach. But this year, we think it may have taken notice. There are a lot of budding peaches! And, there are a lot of budding apricots, and orange and grapefruit blossoms, and blueberries, and strawberries. If I wasn't so worried about jinxing it all I might mention something about jam and pie recipes being in my future. (Shh! Pretend I never said that.) Said what? Right, you get the picture. Don't count your chickens before they hatch. One thing we are counting however, is peas. There are a lot of those. And, we get a few sprigs of asparagus here and there and an occasional onion. It's not a lot to make a meal of, but thrown into various dishes they add a great burst of fresh vegetable flavor. Hence, the frittata. When you have some odds and ends, a frittata is a perfect solution. And the beauty is, you could add just about anything. I've listed a recipe and instructions below, but it's meant to be a guideline more than a recipe. You can have fun and clean out the fridge at the same time!
6 eggs, beaten and thinned with some milk
Seasoning pepper (or just use some regular salt and pepper and any favorite seasonings)
1 1/2 Cups of cooked filling (vegetables, meat, cheese, any combo that sounds good to you. I like caramelized onions, mushrooms, and spinach the best, but this time used peas, asparagus, broccoli, bacon, and parmesan cheese)
Beat eggs, thin down with a little milk, and season well. Set aside. Assemble fillings and place in a heated 10" non-stick skillet. Pour eggs evenly over filling. Cook uncovered over medium-low heat ~15 minutes or until nearly cooked through. Pre-heat broiler. Finish frittata in broiler. Let cook in pan or slide onto a plate. Serve warm or cold.