By Vani Kannan
The bounty of spring CSA veggies has inspired me to experiment with quick homemade frittatas. One of them had leftover roasted beets, radish, and onion; another had spinach and red onion. Today for lunch, I pulled out CSA onions, parsley, and eggs from our last box of the season.
I sauteed the onions slowly in avocado oil, then beat the eggs with a little water, dill, and black pepper and added them on low heat. While this set, I chopped up some gruyere and gouda cheese from Arthur Avenue and added it on top. Finally, I broiled it for a few minutes to cook the top, and added parsley.
This was so delicious and a welcome relief from boring weekday lunches.
No comments:
Post a Comment