Author Notes
For this week's Keep it Local Challenge meal, we had a glut of produce to choose from after our organics delivery on Friday - amongst it, shallots and potatoes from August's Harvest in Stratford, Ontario and yellow peppers from Dolway Organic Garden in the Thames River Valley. Also, some beautiful tomatoes from our friends' back garden and some leftover pancetta from the BLT from scratch challenge. We also used some tomme cheese from Fifth Town Artisan Cheese that we picked up yesterday at Thin Blue Line just around the corner to make up one of our favourite brunch meals - farmer's breakfast. We also picked up eggs and cinnamon breakfast sausages from Rowe Farms (local Ontario farmers) to round out our meal. —Mardi Michels
Ingredients
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1/4 cup
pancetta, finely diced
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3-4
small tomatoes, finely chopped
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1/2
yellow pepper, finely diced
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2
small shallots, finely diced
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2
medium sized potatoes, cooked and chopped in small cubes
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6
eggs, beaten
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salt to taste
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pepper to taste
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hot sauce to taste
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2 tablespoons
vegetable oil
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1/4 cup
grated hard cheese, like a Tomme
Directions
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Sautée potatoes in oil until they start to brown.
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Add pancetta, sautée about 2 minutes.
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Add shallots and peppers, sautée another 4-5 minutes.
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Add tomatoes, sautée a further 2 minutes.
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Whisk eggs, add salt and pepper then slowly add to sautéed ingredients. Cook until egg begins to just set.
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Mix in the grated cheese and add salt, pepper and hot sauce to taste.
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