Frittata for Sunday Brunch
Sunday brunch was frittata with leftover halibut and Chilean sea bass from our lunch at King's Fish House yesterday and the ahi tuna from last night's dinner. I added diced potatoes, tomatoes and basil from the backyard garden, five eggs and shredded parmesan cheese.
We grow more than a hundred varieties of edible plants in our backyard garden. Please join us in our journey to grow organic, explore recipes and cooking ideas and live a simple and healthy lifestyle.
Los Angeles, CA
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