
Organic red peppers, local sweet Italian sausage, free range organic eggs, and organic zuchinni were the main ingredients to this recipe that I originally made in
Cancun a couple of months ago.

Of course,
Epicurious is where this
recipe lives in my very own
recipe box. I mentioned making this in Cancun - struggling with finding some ingredients down there, I had to make an adaption with manchego cheese. You could still incorporate it adding grated cheese to the top 5 minutes before finish.

Red peppers make this dish pretty but it will be a while before you find those grown locally and in the markets.
*E.A.T. Tip: Try this recipe when you start seeing the first of the green peppers in your local market - remember red peppers are just older green peppers.
Stay tuned here at
E.A.T. - the frittata created with left over stuffing is
over the top.
E.A.T. local E.A.T. well
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