An Indiana brunch

Eating local isn’t as difficult or as expensive as you might think. This weekend, we enjoyed a largely local Sunday morning brunch:

• Strawberries from our garden, picked that morning (until I was cut off by my daughter)
• Indiana canteloupe from the Greenwood farmers market
• Onion, Shallot and Herb Frittata, which included red onions from the market and herbs from our container garden.

Here is the recipe from the May Diabetes Forecast:

Onion, Shallot & Herb Frittata
2 tsp. olive oil, divided
1 c. chopped onion
2 tbsp. minced shallot
2 eggs
4 egg whites
¼ c. minced fresh basil
Salt and pepper
2 tbsp. Parmesan (we doubled that)

Preheat oven to 350. Heat 1 tsp. olive oil in large, oven proof skillet over medium heat. Add onion and shallot. Sautee 7-8 minutes. Remove from skillet.

Beat eggs, egg whites, basil and salt and pepper. Fold in onions.

In remaining 1 tsp. oil, heat eggs on medium low. Cook without stirring 8 minutes. Sprinkle with cheese. Transfer skillet to oven. Bake 10 min. or until top is no longer runny.