Carrot and Dill Frittata

I love my CSA farm share. I could tell you that it’s because the veggies are bountiful and fresh, or because our farmers are lovely and inspiring. But the truth is, it’s mostly because I enjoy the challenge. Anyone who has been part of a CSA knows that feeling of excitement every week when you arrive to pick up your share, wondering what will end up in your bag. I adore the not knowing, the surprise of finding a big purple eggplant or a bunch of fresh herbs or a pile of carrots. But then I get home an I realize that I never used up all those carrots from last week, or even the week before, and now my crisper is overflowing with carrots. And dill. I like dill well enough, but what’s a girl to do with three bunches of fresh dill?

The answer, of course, is to throw it in everything.

So we’ve been having roasted carrots with dill, and salads with a dilly vinaigrette, and carrot soup with a dill oil drizzle. And this morning when I wanted eggs it seemed only natural to add in my staple ingredients of the moment. Surprisingly, carrots and dill and a bit of Swiss cheese make for a truly delicious frittata. The sweet carrots, fragrant dill, and nutty cheese bring the humble egg to a whole new level. I think the trick, though, is not to overcook the carrots. You do want them soft – but not mushy. The bit of bite they lend to the frittata makes it seem heartier, more substantial.

I’ve pretty much worked my way through my stash of carrots, and I only have a small bunch of fresh dill left. We’ll see what next week brings. I’m hoping it’s not more garlic. I have nine heads of fresh garlic in my fridge right now. Anyone have any great garlic ideas?

Carrot and Dill Frittata
Serves 1-2

1 tablespoon olive oil
2 teaspoons butter
1 clove garlic, minced
2 small carrots, peeled and thinly sliced (about 1 cup)
3 large eggs
1/4 cup milk
1/4 cup chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup grated Swiss cheese

Preheat the oven to 400 degrees. In an oven-proof 8-inch skillet, melt the oil and butter over medium heat. Add the garlic and carrots and sauté until the carrots begin to soften, about 6-7 minutes. Meanwhile, in a medium bowl, beat the eggs, milk, dill, salt, an pepper until frothy. Reduce the heat to low and make sure that the carrots are spread evenly in the pan. Then slowly pour in the egg mixture. Shake the pan a bit to distribute the egg. Allow the frittata to cook for 2-3 minutes to let the bottom set. Sprinkle the cheese over the top and transfer to the top rack of the oven. Cook until the egg is set and golden and the cheese has melted. Run a spatula around the edge of the pan and turn the frittata out onto a plate. Slice and enjoy (also yummy cold)!