Fresh from the garden brunch

What a great Sunday morning!  Finally, Fall is here—it is in the 50s and it feels wonderful!  I was able to enjoy the morning with the the Sunday paper and a steaming cup of Earl Grey.  I even got through the Sunday crossword.

But, then I needed to think about breakfast.  I have always loved to pre-plan Sunday breakfasts, having everything in place so I can just hop out of bed and present a feast.  Yesterday, however, we were busy working on the new garden bed and we came in and collapsed at dusk, so I was unprepared this morning and uninspired.

As I wandered into the kitchen, I spotted one of the pails of produce I harvested from the garden yesterday.

OK, I did add the farm fresh eggs for effect.

Could I make some sort of omelet or frittata from these ingredients?  (I felt like I was on Chopped.)  I was certainly going to try.  Here is what I came up with.  (You can call it a frittata or an oven omelet.)

Garden Harvest Frittata with Okra

2 T. olive oil
1 c. sliced okra
1 green pepper, diced
3 green onions, sliced
1 jalapeno, seeded and diced
1 tomato, diced
6 farm fresh eggs (Thanks to Margie the Egg Lady!)
1/4 c. lite sour cream
1/2 c. colby-jack cheese, shredded
sea salt and fresh ground pepper

Heat oil in a 12″, non-stick, oven proof saute pan.  Add okra, peppers and green onions.  Saute for about 3 minutes or until okra starts to soften. 

Whisk eggs until frothy.  Add sour cream and continue to whisk to combine.  Stir in diced tomatoes and cheese.  Add to cooked okra and pepper mixture. 

Using a heat proof spatula, carefully scrape along the outsides and once or twice through the middle.  When eggs are almost set, place under a preheated broiler to finish the frittata (about 1-2 minutes).  Watch carefully.

Pull from oven.  Cut and serve.

Garden Harvest Frittata

(I think I would add two jalapenoes next time.)

Okra