spring greens

With all the restaurant posts I've made lately, one might think we eat out all the time. Here's a recipe to prove that we do still eat at home sometimes (or about 6 nights a week!). As things are starting to sprout again, I'm enjoying using fresh local veggies in my cooking. The asparagus and spinach are from the season's first farmer's market here in town. The eggs come from my school custodian's chickens, and the chives are from the art teacher's garden. I love spring!

Oh, and there are shots of a favorite "new" vintage dress.

vintage dress and shoes, Good Style Shop

tights, Target
teardrop necklace, thrifted

Green Goddess Frittata
from Anne Louise Gittleman

I halved this from the original recipe, which made two frittatas. It would be easy enough to double up again if you were cooking for company.

6 eggs, beaten
1/2 c cottage cheese
1 1/2 c chopped fresh spinach or asparagus
2 scallions, minced
2 tsp chopped garlic
handful chopped chives (optional--I just had them on hand)
1 tsp cumin
1 tsp butter

Preheat oven to 350 degrees. Mix eggs, cheese, veggies, and seasonings in a large bowl. Melt butter in an oven-safe skillet on the stove. Add egg mixture and cook for 3 minutes over medium heat. Place skillet in oven and bake for 10 minutes, or until eggs are just set.