Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Saturday, May 10, 2008

A Farmer's Market Breakfast


Saturdays and Wednesdays find me up and dressed early for they are our Farmer's Market days.

Today was the first Farmer's Market of the season and I was there bright and early as usual. With my basket and high hopes of strawberries, I perused the vendors only to find fresh spinach, scallions and lettuces.

The bread lady was there as well and a loaf of her whole wheat bread is always a Saturday treat.

But alas, no strawberries! It's been a cool spring and I am hoping that by next Saturday that local strawberries will find their way to Linderhof's kitchen. To eat whole with a sprinkle of sugar and a pour of cream, to be sliced and sugared to serve over shortcake and enough to make into strawberry jam -- in December it is May in a jar!

As is my custom on Saturdays, our breakfast is AFTER the Farmer's Market -- and it is always what I call Farmer's Market Frittata.

I mix the frittata, pour it into the red Le Creuset skillet that is used only for that purpose and have my first cup of coffee with the paper while I wait for the frittata to bake.

Today, our frittata had sausage (browned and cooled), cheddar and Jack cheese, scallions, and fresh spinach. It was delicious with a few market strawberries and mint and a couple of slices of Farmer's market whole wheat bread. Garnished with a few flowers from the garden chives. The base recipe is the same -- I just vary the vegetables and cheeses from week to week.

Farmer's Market Frittata

6 eggs, beaten
2 cups cheese
2 cups vegetables

Mix all together and pour into a 8 inch skillet sprayed with Pam. Bake at 350 for about as long as it takes to read a big city paper or until set. Serve warm.

I sometimes add 1/2 cup of browned and cooled sausage or chunks of ham to the above.

I sometimes saute the vegetables before adding to the mixture especially if I have squash or potatoes. I use what cheese I have in the fridge -- always a Cheddar and in addition, I'll add Parmesean or Monterey Jack or Swiss or Gruyere.








3 comments:

Mary Buek said...

Martha, looks yummy -- love the flower on the fritata.

pve design said...

I love the farmer's market here, funny, we have a bread lady too and also the cheese guy -
Breakfast will always be one of my favorite meals, any time of day! Put on some coffee, I will join you!

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