Harvest time

Asher and I have begun to harvest the basil from the garden.  He has been amazed at how much it has grown since we planted it and enjoys watching the bees visit its tiny white flowers.  We have already dried and chopped and put the basil into several jars and this is our second batch we are about to begin.

We saved some of the fresh basil and used it to make a delicious Basil Fritata last night with supper and served it on toasted french baguettes.  It tasted delicious!
Here is the recipe if you would like to try it sometime.
Basil Prosciutto Frittata-yumm good

4 Tbls olive oil (evoo)
1 medium size potato, peeled, cut into ¼ in cubes
½ onion, diced finely
2 garlic cloves, minced
salt and pepper to taste
6 large eggs, beaten
¼ cup heavy cream
¼ cup grated parmesan
2 oz sliced prosciutto, coarsly chopped (or deli ham super thin sliced)-prosciutto is better
2 Tbls chopped FRESH basil
1 loaf of Honey Wheat Baugettes (looks like small french bread loaf)

Heat the oil in a 10" skillet over medium heat. Add potato, onion, and garlic. Season with salt and pepper, to taste. Saute unitl the potato is golden and crisp on outside and tender inside, about 10-15 min.

Preheat broiler. Whisk the eggs, cream, parmesan, prosciutto and basil together and pour the egg mixture into the skillet. Make sure everything is evenly distributed. Cook without stiring until the the egg mixture is almost set but the top is still loose, about 5-8 min on med-low heat. Place the skillet under the broiler. Broil until the top is set and golden brown, about 5 min. PLEASE remember to protect your hands from the HOT handle on the pan!  Using a rubber spatula, loosen the frittata from the skillet and onto a cutting board. Cut into small wedges or squares to fit the bread.

Slice the bread into ½" pices and broil for 2 min or lightly toast. Arrange the frittata peices on each piece to make a sandwich. Make sure the toasted sides of the bread are facing out. Enjoy!