Dinner, Wed June 22

Feeling lazy for dinner, so I whipped up a quick frittata.   Sauteed Chard and arugula in oil, added some spring onions and asparagus, and then tried to sneak in leftover roasted beets.

Whipped 10 eggs (a mix from Hall’s farm stand and other local source Flamig Farm) with shredded cheddar and poured it over the sauteed veggies.

To cook this, or any fritatta, start on the stovetop.  Do not stir the mixture, just let it cook on a medium temperature until the sides pull away from the pan.   Then, put the whole pan in a 325 degree oven for about 20 minutes, or until the whole thing is puffy and cooked through.

The verdict:   “This is so good, mom.   But, these red things remind me of those gross beets you made last week. ”

So, it looks like we’ll be eating our beets raw from here on out!

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