I've got a fantastic skillet frittata with farm fresh eggs, spinach, garlic scapes, leeks and feta cheese that I'd like to share with you. Frittatas are versatile because you can eat them for breakfast, serve at brunch as one of several offerings or do a breakfast-for-dinner night with it. You can put just about anything in it and it's almost impossible to screw up.
Community Supported Agriculture: A great way to support local farmers
But before I get into that, I would like to welcome you to my Community Supported Agriculture Series. I bought a summer farm share at Clark Farm in Carlisle, MA. This is very exciting. Community Supported Agriculture (CSA) is all about supporting local farms by buying a share of their harvest before the growing season and receiving farm fresh produce every week for a certain period of time.
I thought it would be fun to post new recipes each week where I use my fresh, organic farm veggies in recipes that you can make too! I know there are a lot of people out there who do CSA in the summer. So this is for all of you!
Frittata with Spinach, Leeks & Feta is the perfect brunch offering
And without further adieu, I bring you an easy skillet frittata with spinach, leeks and feta. I used my Clark Farm eggs, spinach and garlic scapes and added leeks, red pepper, parmesan and feta as well.
Skillet Frittata is an easy way to have a fantastic light meal for breakfast, brunch, lunch or dinner. In other words, it's versatile. You can throw together a no-fuss CSA salad to go along with this too. We've had incredible romaine, salanova, arugula and kale so far and I'm really excited for fresh farm greens for the next three months. I don't know about you, but fresh lettuce that is locally grown is infinitely better than what is available at the grocery store. Really - the difference is insane!Print