Frittata: A Rainbow of Color
Monday, November 27, 2017
Sunday morning I made a frittata with 1 whole egg and the rest egg whites but no cheese plus a bunch of veggies I had on hand. Salad peppers (red and orange) and broccoli from a veggie tray, summer squash/zucchini, cilantro, and yellow Sunburst tomatoes.
It was really good. I put Ghost Pepper Salsa from Tolmachoff Farms on mine. I had to add some milder salsa to that because, I gotta tell you, it was HOT!
I included a collage of photos I posted Saturday. I had gone to a Saturday Powwow where for $10 you can leave with 60 pounds (I'm sure I left with more) of produce (fruits and veggies). The mini watermelon and yellow summer squash were excellent. I put zucchini in my frittata. I plan to have red tomatoes with my eggs tomorrow. And I can't wait to cut into a canteloupe.
They even added a bag of dates this week. One variety of palm trees we have here in Arizona are date palms. My father-in-law used to harvest their date palms. The dates must be covered to prevent birds from getting to them during the time they are growing. I did eat 4-5 dates over the weekend. They are sooooo good!