Eat Boutique

Twenty million things to do before my next business trip, to Las Vegas. I’ve never been, ever, and am getting very excited about the sites I’ll see. As I prepare to get wide-eyed and awed, I want to leave a clean fridge and pantry at home, so the husband and I get to whipping up an early morning breakfast.

We’ve been on this fairly new eating plan that encourages consumption of loads of vegetables at each sitting, along with a touch of protein, fat, grain and fruit. While he gently fries a couple fresh farm eggs, I get to chopping the organic produce. We had a perfectly ripe avocado, ready for the smooshing. The pineapple is sweet and juicy beyond belief. The cucumber crisp and ready for a little salt. (I should add that all this organic produce came to me via our CSA at Green Meadows, but during these still chilly Spring months, most of it is still shipped in.)

The cutting board looked so full and gorgeous, I had to quickly share before I zoom off to work. I love using every little piece of food in the house, never wanting to waste anything we spent hard-earned dollars on nor anything that some hard-working farmer grew with care. Always remember the love that births your food, as while we love avocado, we know someone else loved it to creaminess in order to grace our table.

I’ve been so busy, and my fridge has suffered. Several items have been ignored for so long that they have found homes in the very back of my fridge. Some have passed, may they rest in peace. Some are on the fringe and may be composted or fed to the deers. Others are on their last legs and need to be given life, quickly. Yesterday, I set to cleaning out the fridge - meaning, finding uses for all the almost-gone veggies, not actually taking cleaning fluid to the big box. Don’t be insane. Who has time for that?

I had some beautiful eggs from the farm and found some old red onions and green peppers, also from my local organic CSA. The big bunch of organic cilantro was shouting at me, along with the perfectly ripe (almost over-ripe) organic avocados. A tex-mex inspired frittata called my name. Here’s what it said…

Pre-heat your oven’s broiler. Over medium-high heat, saute sliced onions and green peppers in olive oil with salt and pepper. Whip 6 eggs with a touch of cream, salt and pepper. Once the veggies have wilted, add the eggs and let the mixture set on the stove. Add a nice handful of chopped cilantro along with a bigger handful of whatever organic shredded cheese is hiding out in your fridge. Add a touch more salt and pepper while the mixture continues to set, and then slide the pan under the broiler, keeping the handle exposed and the oven open if your handle is not heat-resistant.

While the frittata puffs up and cooks through, empty the fruit of those avocados into a bowl. With a fork, mash the ripe fruit with a handful of chopped cilantro, a touch of salt and pepper and a squeeze of half a lime.

After about 5 minutes, the frittata will have puffed up, browned and set. Keep your eye on it as broilers waste no time adding adequate brownness. Let the frittata rest for a minute or two while you get your coffee, juice or desired beverage ready. Slice it up and top with avocado, sour cream, shredded cheese, more cilantro, whatever you like. This makes a delicious, hearty breakfast, but could also be made, sliced and served just before a cocktail party. It doesn’t get any healthier, nor any cuter.