The girls and I hiked, biked and triked ourselves a couple of blocks to our local farmers market this afternoon.

We enjoyed the sites.

The sounds.

(Asparagus speaks to me.)

The signs.

The realization that tonight’s dinner plans were about to be revamped.

Brussels sprouts can wait until tomorrow.

Asparagus Frittata

• A couple tablespoons of olive oil
• Asparagus and other veggies of choice
• 8 eggs
• 2 tablespoons of milk or half and half (optional, but does make the eggs puff up nicely!)
• shredded cheese (also optional – I opted not to tonight)
• salt and pepper

Pre-heat oven to 400 degrees and get prepping that asparagus and other vegetables of choice.

My other vegetables of choice?  1/2 a red pepper, 1 small onion, 1 clove of garlic.

(For other vegetables of choice, please consider mushrooms, broccoli and oh, what the heck – Brussels sprouts.)

Saute veggies in olive oil in an oven proof pan.  Whisk together eggs and milk and pour mixture into pan once your vegetables have softened up.  Cook on medium-low heat on your stove top until eggs have begun to firm up.

Move pan to oven (sprinkle on cheese here if you choose to add it) and bake for 5 minutes – checking frequently.  Remove pan from oven once eggs are puffy and cooked on top.

Cut into quarters.  Serves four.

Or at my house?  Serves two adults, zero children.

Four servings here make two dinner servings tonight and two leftover servings tomorrow.  You can use the other four eggs in your dozen to make a couple of scrambled eggs for a couple of kids who prefer their vegetables in the form of organic ketchup.

(I’ll take what I can get.)

Then head out and install your new sign to do your part supporting the local farmers in your community.

Now it’s time to do your part in supporting the local bakers in your community – who also happened to be representin’ at the farmers market this afternoon.

Cut into quarters.  Serves four.

Or at my house?  Serves two adults, two children.

No leftovers.