times are a’changing. the garden will soon be put to rest for the winter, but we still have a simple fall garden we’re attending to. we have lots of kale, lettuces, carrots & beets, pumpkins, as well as a few herbs and dwindling tomatoes.
over the weekend i snagged a few stocks of kale and thyme and whipped up a frittata for breakfast. i love frittatas, they are so simple and make a perfect weekend breaky.
fall garden frittata
*1 cup milk
*1/4 cup goat cheese
*3-4 stalks of curly kale, cut from the stalk and chopped
*1/2 small red onion, slices into crescents
*2 tablespoons thyme
*generous salt & pepper
1. crack eggs into a bowl with milk and whip together.
2. wash & chop kale, set into baking dish along with sliced onions, reserve a few for topping
3. pour egg & milk mixture over the kale/onion into the baking dish
4. add thyme, salt & pepper and milk well
5. place a few onions on top for display and sprinkle goat cheese all over.
6. bake at 350 degrees for 30-40 minutes.
7. Serve with toast & bacon & enjoy!