{"id":9842,"date":"2016-09-30T21:38:38","date_gmt":"2016-09-30T21:38:38","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9842"},"modified":"2016-09-30T21:38:38","modified_gmt":"2016-09-30T21:38:38","slug":"garlic-onion-pepper-eggplant-tomato-frittata-micro-radish","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9842","title":{"rendered":"garlic-onion-pepper-eggplant-tomato frittata, micro radish"},"content":{"rendered":"

\"frittata\"<\/p>\n

I had decided to assemble a frittata. I already had on hand just about anything I might want\u00a0for it; as usual, the only question was which ingredients to include – and which to leave out.<\/p>\n

Although it’s pretty difficult to mess up a frittata,\u00a0it seems I really made the right calls this time. It was terrific.<\/p>\n

I could point to the wonderful eggplant, but then how could I ignore the other first-class ingredients, the juicy garlic, the anaheim peppers, the two different kinds of perfectly-ripooe heirloom tomatoes, the sweet onions, and of course the eggs, the herbs, and the micro greens?<\/p>\n

I just assembled the thing.<\/p>\n

 <\/p>\n

[In the interest of\u00a0transparency, if it may not already have been obvious, I have to be clear that each of us\u00a0enjoyed two<\/em>\u00a0servings like the one in the picture above]<\/p>\n

 <\/p>\n

\"vegetable_frittata\"<\/p>\n

This is what it looked like when it was removed from the broiler.<\/p>\n

 <\/p>\n