Summer Garden Frittata (before the garden is ready)

when next year’s pantry is already in the garden…

& I’m finishing up the last of last year’s

feels so good, tastes even better

Summer Garden Frittata

(when it isn’t summer time)

whisk together:

6 eggs

1/2 tsp salt

freshly ground pepper

1/4 cup half&half

4-6 slices of dried tomato cut into sliver thin strips

add 2 tablespoons of butter to sizzling hot skillet, swirl to coat pan bottom & sides

pour egg mixture into pan

top with a couple chunks of brie cheese

and one pesto cube melted & dollops spooned on top

bake at 400 about 15 minutes or until center is soft-firm when pushed with back of fork

* dried tomatoes are dehydrated tomatoes with peels and skins left on, no added anything

if you need a reminder or permission… go plant GOBS of basil & tomatoes… they’ll last you all year long if you preserve them

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