What a weekend…all focused on food.  Ok, so maybe most of my weekends are all focused on food – but this was different.  I attended the International Food Bloggers Conference here in Seattle, and not only did we eat (and did we ever), but there were multiple sessions focused on photography, technology and writing.  When I attend a conference like this, I realize how little I actually know – and how little time I actually have to spend on my blog.  I know I could have prioritized it more during my summer sabbatical, but to be honest, I just didn’t want to sit behind a computer when I was in the most glorious food cities in the world.  I am happy with my decision…and maybe someday I will be able to devote more time here.

Aside from eating and learning, I actually met some really great people.  The two blogs I would like to highlight have something in common – these women got their significant other’s involved in their blogs!  I love it!!  The first blog is Dang that’s Delicious – an adorable blog with outstanding photos.  And would you believe they actually met at the food blogger’s conference a couple of year’s ago??  He was not attending, but they met at a bar downtown – what an amazing story.

The next blog is A Tasty Mess – and they travelled all the way from Houston to attend the conference.  They wasted no time at all, and even fit in a UW Husky game!  I loved getting the chance to talk to them, they are young and energetic – and by the look’s of that incredible blog – they have a beautiful life eating, drinking and writing about their adventures.  Next year’s conference is going to be in Sacramento – so if you are a blogger looking for a great way to learn and grow, definitely check it out.

So what do I do after a weekend of eating and drinking?  Turn to vegetables.  Vegetables from my incredible market basket.  The market basket that I look forward to every Thursday.  This week’s basket contained all the ingredients for this delicious frittata (even the eggs!!) – and this recipe below.  It was completely dairy-free, and tasted like summer.  Fresh and delicious.  And next week we get to visit the farm!

Ingredients:

• 8 eggs
• 8-10 fingerling potatoes, washed and thinly-sliced
• 2 sweet Bullhorn peppers, washed, seeded and chopped
• 1 sweet onion, finely chopped
• 1 tablespoon fresh thyme, chopped
• 1 clove garlic
• 2 tablespoons olive oil
• Sea salt and fresh ground pepper

Preparation

Preheat oven to 375°.

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced potatoes to the skillet and sauté for about 6 to 8 minutes, until tender but firm. Remove from skillet. Add another tablespoon oil, then add the peppers, onions and garlic. Sauté for an additional 2 to 4 minutes or until the peppers and onions are softened, and garlic is fragrant. Season vegetables with salt and pepper. Remove from skillet.

In a medium bowl, beat together the eggs and thyme with a pinch of salt and pepper. Return the potatoes to the skillet, arranging in an even layer. Top with vegetable mixture and then pour eggs evenly over the vegetables. Drizzle olive oil around the edge of the pan to ensure easy removal.

Transfer to oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.

For a printer-friendly version of this recipe, please click here: Summer Vegetable Frittata