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Epicurean Kentuckian: Broken Rule Frittata 2014-10-07 - Columbia, KY - Photo Ed Waggener. The EK rule is leftovers dishes must be made for leftovers Especially the rice, cous-cous or spaghetta used in fritattas. The cous-cous in this breakfast dish was leftover - but only from 10 minutes precooking. The cous-cous are from off, but a Blackaby Hill farm fresh egg in it was from FM2, the red tomatoes on he side from Coview Farm, the fresh basil blossom from Lonely Acre Farm right here in Adair County, and the bread - it's now the national bread at our end of Fortune Street: Sourdough from Tucker's Station Farms. It's well drenched in olive oil. The fritatta contains Havarti Cheese from cheese master Wayne Armitage, purveyor of Kentucky's own Heavenly Homestead Cheese - a favorite vendor at Farmers Market on the Square. The Fritatta has a little chopped celery and onion, as well as mushrooms. Took two iron skillets, one for a quick cous-cous boil, and a larger one for the Frittata (can do a skillet flip of we need room to work with a big spatula in a big pan. Need thing: whole operation less than 19 minutes. Cost: May $1, tops. Pretty good, too. - EW Permalink | Comments?

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