Our Sunday table was graced with roasted local lamb, asparagus, fingerling potatoes dressed with this, and a salad. Dessert was tiramisu, which left me with 5 egg whites in the refrigerator. I was inspired to use our garlic chives, the first offering from our garden.
Post Feast Frittata:
1 medium onion, chopped
1 cup diced roasted asparagus
1 1/12 cup diced roasted potato
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon chopped garlic chives
5 egg whites + 3 whole eggs (or 6 whole eggs if not using egg whites)
4 ounces of farmer's cheese
Preheat oven to 350 degrees.
We'll be using the garlic chives again this week in our homemade pizza, per my son's request.