Say that three times fast!Fridge find fiesta frittata. Fridge frind fiesta fittata. Fidge frind fitetta friesta.... Fefifofum.
After spending much of yesterday in the kitchen, I was ready for something quick for dinner tonight. Our standard meal when I don't feel like cooking is eggs. Scrounging in the fridge, I pulled out several containers with a little bit of this and a little bit of that and before I knew it, I had dinner.
The main dish was a frittata made with eggs from our Bantam hens, diced ham and potatoes left from Easter dinner, a bit of Mizrahi Manor (M.M.) chopped onion, and some shaved Jewitt's cheddar. I spiced it up with a hearty sprinkling of Juanita's Soul Classic Rub. Juanita is not a Bounty producer, but she is local, from Frankfort, NY, and produces her BBQ sauce and spice rub at Nelson Farms. For a condiment, a little more spice courtesy of Primo and Mary's Medium Style Black Bean and Corn Salsa.
The side dish was a mix of greens from Fingerlakes Fresh, some MacDonald Farms sauerkraut (Who needs vinegar?), a bit of local garlic, and some more chopped M.M. onion sauteed in Queensboro Farms butter.
For beverage, we finished off the half-gallon of Red Jacket Orchards Apple Cider.
It was quick and easy to prepare and even better, the refrigerator is cleaned out, ready for our next Bounty order to arrive.
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