Potato Frittata with Feta & Scallions

Recipe sent by CSA member Maura Gilmartin.

Adapted from original recipe from The Smitten Kitchen Cookbook by Deb Perelman.

INGREDIENTS

• Olive oil or vegetable oil (I use chili-infused olive oil)

• 1 3/4 pounds Yukon Gold potatoes

• 1/2 teaspoon table salt, plus more for roasting potatoes

• Freshly ground black pepper

• 1/2 bunch (about 3 or 4) scallions trimmed and thinly sliced *

• Bunch of radish greens (spinach, kale, most greens will work here) *

• 2/3 cup (3 ounces) crumbled feta

• 6 large eggs *

• 2 tablespoons milk or cream

• Cilantro

Ingredients with * are from the CSA

DIRECTIONS

• Preheat your oven to 400 degrees.

• Peel potatoes and slice into 1/4 inch to 1/2 inch rounds.

• Toss with oil.  (I highly recommend using chili-infused olive oil; it really adds a nice flavor element.) Generously season with salt and pepper.

• Pile them into a pan and roast for 30 mins, tossing halfway through.  Don't worry if they don't fully cook, they will finish cooking with the eggs later.

• Steam your greens. Use any greens that you prefer. After steaming, you might like to drain them of excess water before adding to the main dish. The greens pictured are radish greens.

• Assemble the frittata in a cast iron skillet.  I use a 9-inch cast iron skillet. Arrange roasted potatoes in your skillet.  Scatter scallions and feta over potatoes. Spread the greens over it all.

• Whisk eggs with milk, 1/2 teaspoon of salt, and several grinds of black pepper in a medium bowl, and pour over potatoes. 

• Cover skillet with tin foil (I skip this sometimes and haven't noticed much of a difference), and bake for 20 minutes.

• Remove foil, and bake for another 10-15 minutes, or until puffed at edges and set in center.

• Top with chopped cilantro before serving. 

Summer Squash & Garlic Scape Egg Roll

The other day I watched a trailer for Nadiya Hussain’s Netflix show Time to Eat, where she made the easiest (and come to find out - most delicious!) egg sandwich.

It’s sort of a mix between a quesadilla and an egg sandwich, and works well as a “clean out your fridge” or “use up all your leftover CSA veggies” meal. You can throw any veggies, cheeses, meats or other add-ons that you want and it’s delicious!

Ingredients

• 1 garlic scape, chopped

• 1 small summer squash, thinly sliced

• 1 egg (could use 2 for some extra protein!)

• Splash of almond milk (or any variety of milk)

• Salt & Pepper

• Tortilla

• Scallions, sliced

• Small handful of shredded cheese

• Hot sauce (optional)

Directions

• Heat butter or oil in pan with garlic scapes. Cook 1 - 2 minutes until lightly browned

• Add summer squash to pan and cook until lightly brown on one side

• While it’s cooking, mix egg(s), almond milk, salt & pepper in a bowl

• Add egg mixture to the pan and make sure it covers the whole bottom of the pan

• Before the egg is fully cooked, place the tortilla on top, covering the entire mixture. Let is cook for a few seconds so the egg can bind to the tortilla

• Flip the whole thing with a spatula so your tortilla is on the bottom and almost cooked eggs are on the top.

• Sprinkle with cheese, scallions and hot sauce (if using). Let cook for 2 - 3 more minutes, until bottom of tortilla is lightly browned and egg is cooked through to your liking.

• Remove from pan and roll (don’t burn your hands!). Slice in half and enjoy! (I added some CSA strawberries on the side, too!)