Thursday, October 14, 2010

Creating breakfast paninis

First thing this morning I was in the kitchen chopping onions and peppers to put into a frittata. I promised to cook breakfast paninis on Saturday at the Farmer’s Market before the Farm and Garden Tour so I thought I should try out my ideas. I experimented with an apple chutney and cream cheese panini a few weeks ago. (I love the recipe for pear or apple chutney in Simply in Season published by the Mennnonite Central Committee.) That’s a definite must as it’s a wonderful and healthy sweet treat for the person who likes sugar to start the day.

I need a savory version, also. Since I have to make a number of sandwiches, I decided cooking frittatas in advance would be the best approach.

Frittatas are simply oven omelets. You sauté the vegetables on top of the stove in an oven-proof skillet, mix the eggs with some milk, salt and pepper, then pour them into the skillet. You can also add cheese or meat if you like. When the eggs are done on the bottom but still a little runny on top, put the skillet in the oven under the broiler to finish cooking.

I tried it this morning making two versions—one sandwich I dressed with pesto and sun-dried tomatoes to go with the eggs. On the other, I put Dijon mustard and a sliced tomato. Voila, breakfast in a sandwich that I hope surpasses anything you might get at a drive through.

The Farm and Garden Tour begins at 8:30 a.m. at the Garrard County Farmers’ Market, 302 Stanford St. Participants will receive a goodie bag with samples of local products, a breakfast sandwich made with local produce and a guide to the farms and gardens that will be open for visitors. For more information, contact Maria Turner at 859-792-8923 or

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