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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Mini Frittata

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Serves 4

Ingredients:
2 tablespoons olive oil
3 cups fresh or frozen vegetables (thinly sliced or chopped)
Zucchini, mushrooms, onion, garlic, bell peppers, tomatoes, broccoli, spinach, eggplant, kale, or whatever else you like!
Herbs — basil, tarragon, thyme if you have them
Salt and pepper
4-6 eggs
2 tablespoons milk
Grated Monterey Jack or cheddar cheese to cover
Parmesan cheese to sprinkle on top
Optional: Add in hot chili powder and beans or cooked lean meat, such as chicken or turkey sausage

Directions:
Preheat oven to 350° F. Sauté onion and garlic in a pan with olive oil. After 3-4 minutes, add other veggies except spinach or kale. Sauté 3-5 minutes. Add seasonings and then spinach/kale. Sauté 2 minutes more. In a bowl, beat eggs and milk until frothy. Drain liquid from vegetables and then combine with eggs. Pour mixture into a well greased muffin tin (you can bake off as many or as little as you like). Top with cheeses. Bake for 10-15 minutes, until golden brown.

Helpful Hints! Baked omelets, or frittatas as they’re called in Spain, can be saved for later and eaten cold with salsa and tortillas. Or you can keep some of the batter in the fridge and bake them all week!

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.