Recipe: French Breakfast Radish Frittata
This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm and locally produced products from Food for Thought and Leelanau Cheese.
Local olive oil
Farm fresh local eggs
Farm fresh local baby red onion
Farm fresh local French breakfast radish
Farm fresh local cilantro
Local fromage blanc
Preheat oven to 400 degrees.
Separate twelve egg whites to a large glass mixing bowl. Thinly slice one quarter cup baby red onions. Slice one half cup French breakfast radishes. Remove one half cup cilantro leaves from stems.
Warm one tablespoon olive oil in a large metal skillet over medium heat. Lay one third of the red onion slices on the bottom of the skillet and cook for two minutes. Gently pour in egg whites and cook on medium heat uncovered for two minutes.
Layer on a third of the red onion slices, half of the French breakfast radishes, half the cilantro leaves and continue to cook for three minutes until the eggs begin to set.
Layer on the last third of the red onion slices, half of the French breakfast radishes, half the cilantro leaves, two tablespoons fromage blanc and bake uncovered in the over for ten minutes.
Remove from oven and let rest for five minutes before serving.