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.
(That's lupine to the right of the chives). My son and youngest daughter helped me to harvest the garlic chives, which also helped guarantee that they would be eating the frittata.
A medium onion was added to the ingredient list.
3 eggs joined the 5 egg whites.
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.
In a pan, melt the butter with the olive oil and add the onion. Saute until the onion is translucent.
Continue to saute the vegetables while you beat together the egg whites, eggs and garlic chives in a medium bowl. Add the egg mixture to the pan and add the cheese.
Cook for 2 minutes, then transfer the pan to the oven to bake for 10 minutes. Turn on the broiler and bake until the top is golden.
Slice into wedges and enjoy.
We'll be using the garlic chives again this week in our homemade pizza, per my son's request.
