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Old Favorite, New Ingredient

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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?


About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

5 responses »

  1. Coconut oil is one of the few non-local foods I’ve been using regularly. Have you tried the coconut oil that’s available from Costco?

    The meal looks delicious!

    • I’ve been re-exploring and discovering anew coconut oil in a huge way and was just up at Roots buying coconut oil a few days ago. I was surprised by the variety of options and while I have a big jar of Dr Bronner’s coconut oil, I got a vibe on a little jar. Side by side, I’ve done tastings and have asked friends to do the same. The little jar’s contents are sooooo much smoother. Amazing. I’d love to have a coconut oil flavor sampling with friends. 🙂

      I’m oil pulling with coconut oil, adding it to drinks, emulsifying it with hot tea and a bit of fruit juice. Delish! And it keeps my hunger levels way down!


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