Words and Images by Lily Krass
Oh, the beauty of a lazy Saturday morning. On days where I don’t much feel like setting my alarm for an early adventure in the mountains, I like to roll out of bed, stroll to the Saturday market and search for the best fresh produce to throw into a big, cheesy frittata.
(The 5" Chopper, with huckleberry handle)
Late summer, when tomatoes are best, I sometimes keep the frittata more simple, stirring in onions, cheese, and bacon, and topping the whole thing with fat slices of sweet tomatoes. As we near fall, when root veggies are starting to really get their time in the spotlight, I’ll lean on potatoes, sweet potatoes, and kale. You could pick a theme and try to stick to it, but my best advice is to throw it all in and enjoy whatever comes out of the oven. As a general rule of thumb, I like to start by sauteing anything that needs to be sauteed, then pour my egg mixture in along with cheese and tomatoes. Anything super delicate, like arugula, can be tossed on after you pull it out of the oven.
When I know I’ve got a lot of veggies to chop up, I always reach for my 5” Chopper. It’s sleek, capable, and makes a daunting pile of produce feel like a fun challenge. It’s so versatile, whether I’m mincing garlic or chopping mushrooms; if I had to choose one knife to use for the rest of my life, it would hands down be the 5” Chopper.
Of course, this recipe changes all the time depending on what looks good, but here’s one packed with my favorite ingredients.