Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
Learn more about cooking and eating locally on Kristin’s blog, The Intentional Minimalist.
- Homemade green onion infused olive oil (recipe link)
- Farm fresh local eggs
- Farm fresh local red onion
- Farm fresh local tomato
- Farm fresh local yellow pepper
- Farm fresh local rosemary
- Farm fresh local chives
- Local raclette cheese
Preheat oven to 400 degrees. Separate ten egg whites to a large glass mixing bowl. Slice one quarter cup red onion, and separate into rings. Slice one half cup tomato into long slices. Slice one half cup yellow pepper into long slices. Remove two tablespoons rosemary leaves from stems and mince. Mince two tablespoons chives. Cube three tablespoons raclette cheese.
Warm two tablespoons green onion infused oil in a large metal skillet over medium heat. Layer half the onion rings on the bottom of the skillet, then place half the tomato slices and half the yellow pepper slices in the skillet. Gently pour in egg whites and add one tablespoon rosemary, one tablespoon chives and one tablespoon raclette cheese. Cook on on medium heat uncovered for four-five minutes until the eggs begin to set.
Layer on the remaining onion rings, tomato slices, remaining yellow pepper slices, one tablespoon rosemary leaves, one tablespoon chives, one tablespoon raclette cheese and bake uncovered in the over for ten minutes.
Remove frittata from oven, add one tablespoon raclette cheese and bake for five additional minutes. Remove frittata from oven and let rest for five minutes before serving.