I can’t get enough roasted veggies these days: roasted veg in my salad, roasted veg in my sandwich, roasted veg in my soup and now roasted veg in my frittata! Roasted veg party in my mouth! Frittatas are awesome because: 1. It’s a great way to use up leftover veggies you have lying around. And 2. They taste great the next day and the day after that, and the day after that, and… I divided this into slices for Mark and me to take to work. We heated them up in the toaster-oven for breakfast, so yummy. Oh and 3. It’s a super hearty way to start the day / end the day / eat all day.
Ok friends, a month or so ago I was tagged by the sweet and lovely Olivia from Primavera Kitchen to participate in a post where I share my writing techniques/process. Because I’m the girl that always broke the chain in that chain letter game my first instinct was to tell her I couldn’t do it, also, the writing part of this whole blogging thing is my least favorite – there I said it. But Olivia is the kind of girl you just can’t say no to. I only know her through the internet but somehow, through the computer screen, she gives off this warm, friendly, I’m-here-for -you vibe – I don’t know how she does it. Also, she’s only been blogging for like 5 months which is crazy! She made these amazing eggplant pizza bites - I’m still drooling over them. Oh, and english is her second language. What?! I think we will have to meet in person so I can be sure she’s real! Kidding! But I really do want to meet you Olivia!
So this whole blog post writing thing goes something like this: I get groceries on Saturday. I cook and take pictures on Sunday. I edit pictures on Wednesday night after work (my night off from the dog park). During the week I jot down notes of things I want to say or share on little scraps of paper I carry around in my bag – I’m old-school (more like unorganized) like that. Also, writing the first words in a brand new cute notebook is so much pressure! Scraps of paper are so much less intimidating. I also use these scraps for my recipe developing – sometimes I’ll even get all high-tech and take a pic of said scrap with my phone! After a week of collecting scraps I’m ready to write my post, usually on Friday evening after work, all curled up with a glass of wine – ugh, I sound like an old lady. I keep my posts pretty light on topic and stick to the foodie theme, sometimes things get personal, depending on how many glasses of wine I’ve had but those posts usually get deleted the next day before they go live. I had a reader complement my lack of personal story back when Earthy Feast was still young, fresh and easily influenced. Not sure why that little comment has stuck with me all this time, guess it’s time to let it all hang out and tell you all how I really feel! Kidding… kinda! Ok, all emotions aside, I think beet-dyed pink eggs are the prettiest!
Ingredients for the Frittata
7 eggs
1 beet
2 sweet potatoes (or any other vegetables you have on hand)
2 cups fingerling potatoes
2 handful pearl onions (or any onions you have on hand)
2 ounces goat cheese
1 teaspoon cumin
1 teaspoon cayenne
1 teaspoon salt
fresh pepper
1 handful fresh cut herbs of choice (I used parsley and chives)
splash of milk or cream
Directions
Butter an over-proof dish with a good sized rim. Using your hands, toss your onions/potatoes/vegetable of choice with a bit of olive oil, cumin, cayenne and salt + pepper. Roast in a preheated oven at 375F for 15 minutes. In a large cup or bowl whisk eggs with splash of milk or cream together with the goat cheese and herbs. Some salt and pepper would be good here too. After the veggies are tender, remove from oven and let them cool slightly. Pour egg mixture over the veggies and top with thinly sliced beets. I brushed my beets with a little olive oil for a shiny look. Return to oven at 350F for about 8 minutes then switch over to a low broil for an additional 3 to 5. Let cool slightly before serving.
Notes
Stay tuned next week for a Thanksgiving / Friendsgiving roundup of recipes from here and around the web!