Lovely

Lovely. I can’t think of a better word to describe how the start of summer makes me feel. When I picked up our first CSA of the season there was a wonderful selection of lovely things:

• asparagus, lettuce, spinach, baby cucumbers, tomatoes, rhubarb and fresh garlic.



• add of course, because when I’m there and can’t resist picking up a few more things:strawberries and peas. so fresh, so delicious. each time I walk by the baskets on the table I eat a few strawberries.

Tonight making dinner was easy. I opened the fridge, rummaged around our new bounty and quickly pulled together a frittata, (if you’ve read the last few posts you can really see my love affair with eggs) with a side of canadian bacon and tomatoes. Recently, a lovely friend went to picton’s cheese festival and brought me home some amazing goat’s cheese to crumble on top.
And the last lovely thing for today – I have a new issue of Bon Appétit to read with Gwyneth Paltrow on the cover!

Happy Summer.

ingredients

4 egg whites, a splash of milk, ½ a lemon, zested, salt and pepper to taste, 2 tablespoons olive oil, 1 ½ cups packed chopped fresh spinach, 1 clove garlic, minced, ½ small onion, minced, goat's cheese to top

Preheat the oven to 350 degrees F

In a medium bowl, whisk the egg whites, milk and lemon zest until fluffy, about 30 seconds. In an ovenproof, nonstick skillet, heat the oil over medium heat. add the spinach, garlic and onion. Cook, stirring frequently, until the spinach has wilted, about 1 minute. Pour the egg mixtures into the pan and stir to combine the ingredients. cook, without stirring for 4 minutes. Transfer the skillet to the oven and bake until set, about 6 minutes. Slide the frittata onto a platter. Crumble goat's cheese on top. Using a serrated knife, cut the frittata into wedges and serve warm.