Frittata. With smoked scallops.
Heading out to Roots today for cereal and coconut oil. Seeing smoked scallops.
I knew I wanted to elevate our frittata recipe to another level.
We had Swiss chard from our weekly Friends and Farms basket. Oven roasted tomatoes. Scallions. Parmesan.
Cooking all that goodness on the stove and finishing it in the oven.
This was five eggs mixed with milk and Herbs de Provence. Poured in the pan before adding back sautéed scallions, chard and oven roasted tomatoes.
Finished in a 350 degree oven. In an oven proof skillet.
Really. What could be a better local meal?
#hocofood
AnnieRie Unplugged 