[Liz]

Alleviates the problem of overflowing baskets of harvested garden vegetables.

GARDEN FRITTATA
Ingredients: •tbl ea butter, veg oil •8 eggs, beaten •2 tsp Dijon or coarse ground mustard
•1/2 cup diced green pepper, •1/3 cup white or red onion, diced, • cup mushrooms, thinly sliced
•1/2 cup broccoli, blanched and chopped•2 cups spinach, blanched and well drained
•2 minced gar/cl, •2 tb ea minced parsley and chives, s/p,
•4 ounces cheddar cheese, finely shredded •1/3 cup tomato, seeded and diced

METHOD Heat a 10-12 inch pan over moderate heat •While the pan is heating, whisk eggs/mustard til blended but not frothy
•When pan is hot enough to make a drop of water sizzle, add the butter/oil combination
•When the butter stops foaming, add the peppers, onions and then the mushrooms and saute' for 2 minutes.
•Add broccoli, spinach, garlic and herbs and heat for about one minute. Top w/ cheese.

SERVE w/ scattering of diced tomatoes.

[Califreak]

I loooove frittatas!

They’re good for using up little leftover bits of food all year, just like pizza.

[Diana in Wisconsin]

I just finished slicing frying peppers that are going into the freezer. Next up? More tomatoes into the dehydrator.

Crock Pot Apple Sauce was just plugged in:

https://www.allrecipes.com/recipe/149218/spiced-slow-cooker-applesauce/

I core the apples but leave the peels on; I like the rosy color of the finished product. I’m going to pass it through the food mill anyway, before I return it to the pot and add the sugar and spice.

P.S. Two of the three freezers are now cleaned out and organized.

Happy, Happy! :)

[MomwithHope]

You post the nicest recipes. I have swiss chard yet which is a great spinach substitute.