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Recipes
Featuring Lopez Island Farm
Apple
Peach Chutney
| 1/2 cup chopped red
onion |
1 clove garlic
finely chopped |
| 1/2 cup chopped
fresh basil |
1/4 cup
chopped fresh parsley |
| 1 cup fresh spinach,
roughly chopped |
1 cup chopped
mushrooms |
| 2 tsp chili oil |
1 tsp salt |
| freshly ground
pepper |
2-3 beaten eggs |
| 1 cup shredded
Monterey Jack cheese |
1/2 cup each,
asparagus, red bell pepper and zucchini, cut into 1/2 inch pieces |
| Lopez Island Farm
Apple Peach Chutney |
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| In 10 inch
pan, sauté onion in 1 tablespoon butter for 2 min., add garlic. Cook
for 1 minute longer, tossing continuously. remove
frittata from heat. Drain any liquid that may have accumulated. Add
beaten eggs to frittata and shake pan gently
to distribute egg. Cook for 1 min. over medium heat on top of stove.
Remove from stove and bake in 350 oven. Cook until egg sets completely,
8-10 min. Remove from oven. Sprinkle cheese on top and place pan under
broiler until cheese melts. Cut into wedges and serve topped with a
generous spoonful of Apple Peach Chutney.
Created by Chef
Carol
Inn at Swifts Bay, Lopez Island, WA |
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