PMA FRESH SUMMIT , Pure Flavor and a Spinach & Tomato Frittata!

A few weeks ago, I was invited to the PMA FRESH SUMMIT by Pure Flavor. Pure Flavor uses the method of hydroponics to grow their produce. This method uses mineral nutrient solutions in water, without soil. Allowing for a pollution and pest free growing environment.  Pure Flavor was debuting their new expo display. It was beautiful! Their expo space featured a large selection of their produce. There was heirloom tomatoes, mini eggplant, and lettuce just to name a few.

Seeing all that amazing produce made me  want to make a nice hearty salad. I was getting hungry. Pure Flavor had expo guess covered in that area as well. In their expo space was Chef Asha Gomez preparing some delicious bites to nibble on. Chef Asha Gomez’s Atlanta restaurant, Spice to Table, is a favorite amongst Atlanta foodies. When I arrived she was busy getting those tasty bites out. 

Pure Flavor was very generous in giving me a few of their products to take home and cook with. Yay!

In the bag:

Poco Bites, cocktail cucumbers. My daughter ate all of them!  She thought they were cute and delicious.  She put them in her lunch for school everyday till they were gone.

Mini  eggplant. I made a delicious Eggplant Lasagna with them.

Aurora Bites Mini Peppers.  Again my daughter loved these and so did I.  I put them in salads, omelets, or just ate them alone. Great taste. Sweet, crisp, and fresh.

Marzanito Mini Tomatos.  Also great in salads, omelets, or just by themselves.

Chocolate Tomatoes. Delicious! That is all you need to know! Put them on anything that you want to be awesome. The end.

One thing I did make a couple times ( ok it was 3 times) was a Spinach & Tomato Frittata.  Let me start by saying that I really can’t recall ever making a frittata ever. However I do know how to cook and I had these great veggies provided by Pure Flavor. Let make a frittata! Why not! I wanted to use the chocolate tomatoes, mini tomatoes, and the mini peppers. I thought it would make a great combination. I made the frittata in my mini 6.5 inch cast iron skillet.  A, not for sharing size if you will!  Feel free to make two so you won’t feel pressured into sharing.  No one likes that. lol.

Mini Spinach & Tomato Frittata

 

Servings 1

Ingredients

3 eggs beaten

1 chocolate tomato, sliced

2 large mushrooms, sliced

1/4 cup onions

Handful of fresh spinach, roughly chopped

5 Marzanito Mini Tomatoes , cut in half

1 Aurora Bites Mini Pepper, sliced

1/2 cup shredded mozzarella cheese

1 Tbsp  heavy whipping cream

1/4 tsp rosemary salt

1/4 tsp fresh ground black pepper

Pat of butter

 

Directions

1. Preheat oven to 350
2. Combine cheese, salt, and pepper in a small bowl.  Set aside.
3. Melt butter in skillet. Add onions and mushooms. Cook until slightly tender. About a minute.
4. Layer sliced tomatoes on top followed by spinach, mini peppers, and mini tomatoes.
5. Pour egg and cheese mixture on top.
6. Put in the oven for 20 minutes.
7. Enjoy!

 

So easy to make! And so good too! I made mines with coconut pancakes and a pumpkin spice latte!

Best.Brunch.Ever