Seasonal Eats

Although the weather has been somewhat mild, we are truly in the thick of the summer. One of my favorite summer activities is to head to the Wooster Square Farmers Market and peruse all of the fresh produce and people watch. Honestly, I love trying all of the food samples too! After walking through this past weekend and seeing all of the fantastic summer tomatoes, I was inspired to make a breakfast frittata. I am certainly not a chef, so thanks to Pinterest for coming to the rescue with this fabulous and super easy recipe.

Heirloom Summer Herb Frittata (By Julia Gartland)

•     9 eggs
•     1/3 cup milk
•     2 garlic cloves, minced
•     1 lemon, zest
•     1/2 medium red onion, sliced
•     4 oz. soft goat cheese, reserve a tablespoon or two for topping
•     10. oz heirloom cherry tomatoes, halved
•     1/4 cup fresh basil, torn
•     3 tablespoons fresh dill, roughly chopped
•     Sea salt to taste
•     Freshly ground pepper
•     2 tablespoons olive oil

Instructions:
1. Preheat oven to 425 degrees. In a large mixing bowl, whisk together eggs, almond milk, lemon zest and garlic. Fold in red onion, cherry tomatoes, goat cheese, dill and basil. Season with sea salt and freshly ground pepper to taste.

2. Using a 10-12 inch pyrex or cast iron skillet, grease the pan with olive oil to coat. Carefully pour in frittata to pan. Top with dollops of goat cheese, more s+p to season. Bake for 20-25 minutes or until puffy and cooked all the way through. Let cool for 5-10 minutes before serving.