Sunday, May 18, 2014

What's for Dinner [Farmers' Market Frittata]

Since Hubby and I usually plant a rather large garden we typically only visit the farmers' market in the spring before our plants start producing and in the fall after they are spent.  The market opened a couple weeks ago, but we made our first trip yesterday and picked up some goodies.  Hubby suggested omelettes, but in an effort to simplify things we went with a frittata.  I didn't measure everything, so some are approximate.  The beauty of frittatas is that you can use whatever you'd like (or have in the fridge).

Farmers' Market Frittata

  • 1 cup chopped mushrooms
  • 1/2 onion, chopped
  • 4 stalks asparagus (both Hubby and I said we would use more next time)
  • 2 slices bacon, fried and crumbled
  • 1 t. (or so) chopped fresh oregano
  • 1 t. (or so) chopped fresh thyme
  • 10-11 eggs
  • 2-3 T cream, half and half, or milk
  • crumbled goat cheese, or your cheese of choice (next time we're going to try feta)
  • olive oil
  • salt and pepper

Heat oil in large oven-safe skillet (I used a Le Creuset with a wooden handle, which worked beautifully).  Brown onion, mushrooms, asparagus, and fresh herbs until soft and mushrooms have released most of their moisture.  Season to taste.

While veggies of choice are cooking, beat eggs and milk.  Mix in salt and pepper, to taste.  Add veggie mix and cheese to eggs in bowl.

Wipe down skillet and heat additional oil.  Add egg mixture to pan.  As the eggs around the edges set, lift the sides with a spatula and tilt the pan so that the runny eggs can slide under the cooked portion.  Continue to do so until most of the egg mixture is cooked.  The center of the frittata will still be runny.  Put pan in oven until cooked through.  (This should only take a few minutes.) 

Again, slide spatula around the edges and slide frittata onto a serving dish.  Let rest for a few minutes, slice, and enjoy!  We served with roasted red potatoes and a salad.

Happy Shopping Locally!

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