Beaver pond farm b&b recipe

Beaver Pond Farm B&B recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Beaver Pond Farm B&B Recipe 9590 is a delightful and unique recipe that captures the essence of farm-to-table dining. This recipe showcases the freshest ingredients sourced directly from the farm, ensuring a burst of flavors in every bite. With a perfect blend of traditional and modern techniques, this dish is sure to impress both guests and family alike. Whether you're looking for a hearty breakfast or a comforting dinner, this recipe is a true culinary gem.

Keywords: farm-to-table, fresh ingredients, traditional and modern, hearty breakfast, comforting dinner

Beaver pond farm b&b recipe details

Beaver pond farm b&b recipe, recipe Rating: 4.6
Number of votes:111

Ingredients

1 Tablespoon butter

1 large leek, rinsed and chopped

1-1/2 cups zucchini and/or summer squash cut on a small dice

10 large eggs

1/2 teaspoon fresh ground pepper

1/2 teaspoon salt

4 ounces domestic goat cheese, crumbled

4 slices prosciutto (cut into 1/2 inch pieces)

Instructions:

Preheat broiler.

Heat butter in 10-inch oven proof, non-stick fry pan over low heat. Sweat leeks for a couple of minutes. Add summer vegetables and sweat until soft and fragrant, about 20 minutes. Watch carefully and stir occasionally, making sure veggies don’t brown.

Combine the eggs, salt and pepper and whisk until smooth. Pour the egg mixture over the leeks. Cook over medium-high heat until edges are set and bottom is beginning to brown. Continually use spatula to help egg-liquid get to bottom of the pan for cooking.

Crumble goat cheese over the top of omelet. Place the pan in the oven and bake until the center of the frittata is set and the top is golden brown.

Slice into wedges and serve immediately, garnished with chopped prosciutto.

Serves: 4