I’m in the midst of breaking in the new camera over a Mozzarella & Swiss Chard Frittata and Garden Tomato Salad. The frittata is like all my other ones – a great mixture of eggs, cream, salt and pepper piled on top of sauteed vegetables. In this case, I cooked up some swiss chard and garlic from the farm. After pouring in the egg mixture, I ripped big hunks of fresh whole milk mozzarella into the pan and popped the entire thing into the oven.
While it cooked just until set, I sliced up some “seconds” tomatoes from the farm. (Seconds mean that they weren’t quite pretty enough to charge for due to blemishes on the skin. I love seconds as they’re oozing and dripping with goodness, and I don’t mind the blemishes. No one, or no thing, is perfect!)
After slicing the tomatoes into large hunks, I tossed them with sea salt, pepper, torn basil leaves, red wine vinegar and good lemon-flavored olive oil. I opted to christen the camera with these gorgeous tomato shots, and so, piled the tomatoes on top of the frittata. It all looked so luscious, I invited the Mom over and we all devoured the entire thing.
The photos aren’t perfect, but I’m just getting used to the camera. In time, I’ll be producing glamorous food shots again. Enjoy!