Light, Local, deLicious

Eggs. Love ‘em! I can’t remember the last time I actually had eggs for breakfast. They’re almost always lunch or dinner.

About once a week I make an egg burrito for lunch, usually with some finely diced onion or shallot, a little garlic, some form of heat, some type of cheese, a sprinkle of cilantro.

For dinner, we usually turn to the versatile frittata, my favorite being one topped with garlic-oil infused croutons, chives, tarragon, and multiple dollops of ricotta.

Tonight, with little in the way of time or good options for dinner and not a great variety of available ingredients for a fritatta, we turned again to eggs, very simple and very local.

The eggs, free-range, our last few from Heritage Farm that I picked up at the Farm to Table conference. The eggs would be scambled.

Into the eggs, just before they were set, went some freshly grated Parmesan.

Once the eggs reached the plate, sprinkled on top, some arugula, our first real pickings from the arugula plant I picked up at same said conference, which shares a spot in our dining room window with a field greens plant.

On the side, a few slices of toasted ciabatta, from, I believe, Penn Mac.

We were a little pressed for time, or otherwise I might have reduced some balsamic 'til it got a bit syrupy and drizzled over top of the eggs and bread. Next time.

By no means a stick-to-your-ribs kind of meal, but with some Pellegrino or glass of a fruity white wine, you’ve got yourself one satisfying meal.