Pair this with the local peppers and tomatoes I had just purchased, add some Pine River cheese that is back in grocery stores and the local eggs we had just received, and you have yourself a pretty yummy, and a pretty local frittata!
3 cloves of garlic
1 red pepper
1 tbsp fresh oregano
1 C grated cheddar cheese
1/2 C milk
salt and pepper to taste
In a cast iron skillet, heat oil before adding diced onion and garlic. Fry until translucent. Add red pepper and continuing cooking. In a bowl, whisk together eggs, milk, cheese, oregano and salt and pepper. Pour into frying pan. Lay sliced tomato on egg mixture. Place in oven preheated to 350F. Bake for about 20 minutes, until eggs are cooked. Once set, broil for a couple minutes - just enough to brown top.
What's cooking in your kitchen?