Arielle came home from Farmer Kim with some fresh yukon gold potatoes and eggs.
+ I went to the garden and harvested a zucchini.
+ I stopped by Beechwood Orchards’ stand at the farmers market and bought some garlic scapes.
+ some parmesan, kosher salt and pepper.
= You have the makings for a very tasty frittata.
The key to making this frittata special (aside from the very fresh ingredients) is to slice the potatoes thins and cook them until they are starting to get crispy before adding the other vegetables or eggs. That way, they maintain a nice crispiness in the finished frittata.
This frittata is more vegetables than eggs, the eggs are basically there to bind the vegetables. Covering the pan helps puff the eggs and makes it seem like there are more eggs than there actually are. I make my frittata with just 4 eggs, but 5 would would well also.
As I usually do, I put sriracha on the table in case we wanted to spice up the dish. But neither of us touched the hot sauce, the frittata had such nice flavor in itself. Yum!
Running Update – The Saga of the 11-Mile Run
I woke up at 4:30 am. Ate my bagel and 1/2 banana and was out the door by 5:15, after coming back in for bug spray to guard me from the nasty mosquitos. It was already hot and extremely humid; I was in a full sweat before the first mile was completed. Ugh!
But I was keeping a calm pace, (run for 4 min./walk for 1 min. for 10’06″/mi steady pace). The first 5 miles went great! But then things started going downhill…
As planned, I ate some energy chews, but they upset my stomach, not a good sign. Shortly after that, I start getting chills, my body temperature was rising. I fought back the negative-speak in my head and decide to walk mile 7 to bring down my core temp. While I walked I had different energy chews that sat better in my stomach. I would view it as 2 separate runs, just a 4-miler ahead, “I can do that.”
The run, Part B, started off well for another mile. Then the sun rose above the trees and there was no more shade. The chills came back and my legs feel like lead. I fiddled with my timing beeper and screwed it up, it was no longer useful. The negtive-speak came back and won out this time. I used up all my water and ended up walking at some point after 8.5 miles. I was ready to walk all the way home, feeling defeated.
As I passed the State Fire School I noticed there were people there…I could get some water!! They even had ice! I walked a little farther then ran the final mile home, feeling a little refreshed and much better about my effort. I realized I had no back or shoulder pain, so I must at least be using good form and I didn’t let that slip. An hour and a half after I was done, I was one my way to take my son to his gymnastics class, feeling fine, not achy at all, enjoying my post-run coffee.
I ended up averaging 11’36″/mi with all the walking. Next up, Rock N’ Roll Chicago Half Marathon!
Loaded Potato, Zucchini & Garlic Scape Frittata
2 Tbsp Olive Oil
3 small yukon gold potatoes, sliced thin (from Farmer Kim)
4 garlic scapes, chopped (from Beechwood Orchards)
1 zucchini, slice (from the garden)
Kosher salt and freshly ground pepper
4-5 eggs, beaten (from Farmer Kim)
1/4 cup parmesan cheese, shredded
Preheat the broiler to 550F.
In a large non-stick skillet, heat the olive oil over high heat. Add the potato slices, reduce the heat to medium-high and cook 3 – 4 minutes, stirring occasionally.
Add the garlic scape and zucchini, cook another 3 – 4 minutes, stirring occasionally. Season with salt and pepper.
Reduce the heat to medium low. Add the beaten eggs, swirling around to distribute them around the vegetables.
Cook for 1 minute and sprinkle the parmesan over all.
Cover and cook 5 minutes.
Uncover and place in the broiler to lightly brown the top of the frittata.
Serve with some extra parmesan and enjoy!