Recipe: Fritata al a Jardin de Monique
Summary: Something delicious to do with all of the great produce Monica has given us from her garden.
4 or 5 medium eggs free-range, please 1/2 cup cheese cheddar or whatever 1/4 cup canola oil 2 teaspoon parsley or cilantro chopped 1/2 teaspoon tarragon more if fresh 2 tablespoon fresh basil chopped lots of fresh veggies from Monica’s garden or someone else’s garden – maybe yours 1 pinch sea salt to taste, of course
- Take whatever Monica has given you from her garden and chop it up, using proportions that agree with your taste.
- Of leafy things about four cups will do
Of root vegetables, probably a couple of cups – potatoes are good
If squash has been received, no more than a cup
Two tablespoons of Parsley or cilantro
No more than a teaspoon fresh tarragon
A quarter cup of fresh chopped basil is a nice touch.
- Things that Monica does not grow, like eggs, will be required. You’ll want enough of these to make everything stick together. She doesn’t grow salt either and you’ll want this to taste.
- Ifpotato is one of the roots, chop into half inch cubes and microwave it for a little while, but not so much as to cook it through.
- Any roots should be the first to go in the frying pan, which has been heated up nicely and given some oil. Add the remaining ingredients according to how quickly they will cook, keeping the leafy things for last. When they’ve all cooked up then you pour in the eggs, which you have beaten unmercifully, cover it. When the egg has cooked almost all the way then add onto the top as much cheese as you like. Cover the whole shebang and let the cheese melt.
Cooking time (duration): 45 min
Diet type: Vegetarian
Number of servings (yield): 6
Meal type: breakfast
Culinary tradition: USA (Nouveau)
Recipe by Duane Poncy and Patty McLean on poncy-mclean.net.
Microformatting by hRecipe.