Thursday, July 2, 2009

Whitehouse Fruit Farm

During my visit to Ohio, my best friend took me to a place called Whitehouse Fruit Farm (located in Canfield). I love this place! What could be better than fresh home-grown produce. All local products, freshly baked goods (you must try the cinnamom apple donut and the homemade fudge) from the bakery, the Deli offers local Ohio meats and cheeses. They carry all local products including my favorite coffee, Mitch's.

So we were on a mission to find things for our Sunday brunch. We found fresh Zucchinis and Blueberries! So we made a Frittata with the Zucchini, and waffles with the Blueberries.

The Frittata was very simple...this is Abby's adaptation of Williams-Sonoma's Zucchini Frittata w/ Goat Cheese. Since Abby is unable to eat goat cheese until after her pregnancy, we used Mozarella cheese as a substitute.

You will need the following:

10 eggs

A pinch of salt

1 1/2 tbsp. unsalted butter

2 to 3 small zucchini (slice 1/8 inch thick)

2 tbsp. fresh oregano leaves

2 tbsp. fresh parsley (or dried)

4 oz. mozarella cheese

Whisk the eggs and salt in a bowl and set aside.

In a deep frittata pan, melt 1 tbsp. of the butter over medium heat . Once melted, add the zucchini and sprinkle with a little more salt. Saute for 30 seconds. Add the oregano and parsley and cook for about 30 seconds.

Add the eggs, quickly and lightly stir the eggs in a small circular motion to combine them with the zucchini. Using a spatula, gently lift the cooked edges to allow the uncooked edges to flow underneath. Sprinkle the cheese on the frittata and do not stir. Reduce the heat to low and cook without stirring for about 4 to 5 minutes.

In the shallow frittata pan, melt the remaining butter over medium heat. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Reduce the heat to low and cook, covered for about 3 minutes. Remove the top pan and continue cooking for another 5 minutes. If you don't have a frittata pan, you can simply put the pan in the oven once you have sprinkled the cheese.

Lift the frittata slowly from the pan and transfer to a plate. Wait about 5 minutes before cutting and serving. This is great for dinner also with some bread and wine! Enjoy!

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