One thing I love about the time change is how late the sun sets. It’s as if I have more time to do things once I get home from work. Tonight we took Moose for a little walk with a fun destination in mind. The Farm Mobile!
The Farm Mobile is basically like a CSA, selling organic locally grown produce, free-range eggs, cheese and sustainable meats to name a few. Instead of having customers order and pick-up a weekly CSA box (like I do with my CSA) the Farm Mobile travels around town. Basically like a local mini grocery store on wheels. Tonight we were lucky enough to have the Farm Mobile stop in our neighborhood so of course we had to go check it out.
We weren’t in need of much because we already have a good amount of produce in our fridge and we are picking up our pre-ordered weekly CSA box from Moore Farms and Friends tomorrow. So tonight we mainly wanted to take a look and buy cheese.
As usual with local farms the items change on a weekly basis. The truck had a big chalk board where they have the day’s picks written out.
The guy manning the truck said they sold out of most of their weekly vegetable supply yesterday. Today they were limited with a smaller selection of collards, kale, turnips and beets.
I grabbed a couple unnecessary but fun items and then Moose, Chris and I walked on home.
We found tons of signs of Spring along the way as we enjoyed the absolutely perfect weather.
All of the Dogwood trees have bloomed. To me that is a true sign of Spring.
After getting home I pulled out the cheese and jalapeno relish I got from Farm Mobile. The Cumberland cheese is from Sequatchie Cove Creamery and the jarred jalapenos are from Hot Lips Jalapenos.
Next it was time to cook dinner. We decided on breakfast for dinner. I made us a big frittata using all sorts of vegetables. I also cooked up hash browns as our side.
This frittata used lots of veggies we had in the house.
We had a beautiful array of baby potatoes that I chopped up along with a yellow onion to make our hash browns.
While I chopped tons of veggies, Moose stayed right by my side. I don’t know if he had missed me all day or if he was just waiting on me to drop something on the floor.
I cooked all the vegetables for the frittata on the stove before adding the eggs.
Then I added the eggs and cooked for a few more minutes before putting the whole pan in the oven.
I even did all of my cooking in my fun apron!
Soon enough dinner was served. I topped my frittata off with sprouts. And my potatoes got a big ole side of ketchup for dipping. You can’t have hash browns without ketchup!
I will definitely be making another frittata again. Not only was it a great way to use up lots of vegetables (and of course eat lots of veggies) but it was also super-duper tasty. Yes. Super-duper.
Vegetable Frittata Recipe
You can use lots of different combinations of vegetables. The variation below is great but feel free to add or substitute your favorite veggies.
- 1/2 of a large red onion, chopped
- 2 cloves garlic, chopped
- 1 green bell pepper, chopped
- 2 medium tomatoes, chopped
- 1 cup rainbow chard (or any greens), chopped
- 4 eggs
- 2 egg whites
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic salt
- 1/2 cup shredded cheddar cheese
- 1/4 cup crumbled feta
Preheat oven to 350 degrees.
In a large, oven safe skillet over medium heat sauté onion and garlic for 5 minutes. Add bell pepper and cook for another 5 minutes. Next add tomato and cook for 3 minutes. Last add rainbow chard and cook, stirring until chard has wilted down.
In a bowl add all 4 eggs and 2 egg whites. Whisk eggs and add in salt, pepper and garlic salt. Stir in cheddar cheese and feta.
Pour egg mixture in skillet on top of the vegetables. Let cook for 5 minutes, stirring occasionally.
Place skillet in oven for 15 minutes.
Serve hot. Remember the handle of the skillet is hot! I burnt myself so I know…