Farmers Market finds turned into a yummy brunch

Yesterday was the opening weekend for the Missoula Farmers Market and it was a fabulous spring morning in Montana. The sun was shining, there was no breeze to speak of and while it was crisp out, it wasn’t uncomfortable in the sun. There were some new vendors this year that I really enjoyed, one of them was OliveU. They had a number of olive oils and some very yummy balsamic vinegar’s. I purchased some and tried a few more and they were light and smooth. I also purchased some very nice looking green onions, some finger sized yellow potatoes and Tucker Family Farms fresh feta.

I really enjoyed being by myself. I’m a very social person normally but I also work a job where I speak to a lot of people all week long and sometimes being quiet and by myself is a great way to recharge my battery. Denny was otherwise occupied as one of the two name readers for the University of Montana graduation ceremonies, there were two different ceremonies and he was gone most of the day so I took advantage and spent some much needed time just by myself. I enjoyed a latte from a local coffee shop and watched the crowd for and listened to a couple of local musicians.

After leaving the Farmers Market I headed over to a great little spot for breakfast and spent some time writing in my journal while waiting for my spinach and bacon omelet. I’ve never had a problem enjoying a meal by myself. I find I have a little more time to savor the food and be peaceful. The Shack Cafe has a great breakfast menu. I love the Banana Bread French Toast but their omelets are always tender and perfectly cooked. While I was enjoying breakfast I decided on my course of action for my purchases from the market and decided to stop at the Good Food store and pick up some apple-smoked bacon and make a bacon, feta and green onion frittata for breakfast on Sunday. While I was there I hit the bakery and picked up a loaf of sourdough bread that Denny loves for toast as well.

As for the frittata I used 10 eggs and mixed it with a little of the feta whey and then added the green onions that I had lightly sauteed in the bacon fat left over, along with about half of the cooked bacon and some feta. I added the other portion of the crumbled bacon and some more feta into the bottom of pan before pouring the egg mixture in. I’m used a false bottom tart pan and wrapped the outside with foil. I baked if for about 15 minutes while I cut and microwaved the potatoes in some water to par cook them before frying them but I have to admit I forgot that my oven cooks a little unevenly. I had meant to turn it about halfway through but I was listening to music on Pandora and just in kind of a zone and so one side really puffed up and cooked perfectly while the other side is a bit fat, but I’m not serving it to anyone other than Denny and he didn’t care.  After it baked I let it sit about 10 minutes while I cooked the potatoes in some more of the left over bacon fat, I mean seriously there is nothing better than bacon fat!  I served my sweet husband a piece with the toasted sourdough and potatoes and enjoyed some myself. It was a yummy brunch and there is definitely some left over for lunch next week so I will definitely take some for lunch. Now its time to make the losing bet brownies.♥♥♥