My last local post! The Eat Local Challenge ends tomorrow. Here is my last recipe if you are cleaning those summer vegetables out of the fridge.
Spanish Tortilla
Saute green pepper, onion, jalapeño and potato. Season with salt, pepper, & cayenne. Scramble 6 eggs and pour over the top of the sautéed veggies in a skillet. Continue to cook for approximately 5 minutes until it starts to set up. Put the whole skillet in the oven at 350 for about 10 minutes to cook all the way through. Cut, serve and sprinkle with feta.
Sauteed Summer veggies
Dice and sauté zucchini & eggplant for about 10 minutes. Add onions and garlic if you have them. Add diced tomato and sauté for about 10 minutes longer. Sprinkle with basil and feta and serve.
Seth and I are off to Kansas City and New York City for an extended family visit. Wonder what local delicacies we'll find...
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