Farmer’s Market Frittata
Thrilled by those farmer's market finds? Here is a guide to turning that Saturday's farmer's market into a Sunday brunch frittata. Frittata means "fried" in Italian and generally fried vegetables, meats, pasta, and cheese bound together with eggs. It is the perfect one-pan dish that is generally started on the stove and finished in the oven. Here are some suggested ingredients that can be adjusted to your taste and finds.
6 servings
INGREDIENTS:
Aromatics:
1 teaspoon garlic, minced
½ cup onions or leeks, small diced
Vegetables:
1 cup zucchini, broccoli, cauliflower, kohlrabi, green beans, peppers, or other great finds
Optional Fiery:
1 serrano, jalapeno, poblano, Anaheim, or shishito peppers, seeded, veined, and minced
Oil:
2 tablespoons extra virgin olive oil
Eggs:
4 large eggs
¼ teaspoon fresh ground black pepper
½ teaspoon sea salt
Herbaceous:
2 tablespoon fresh marjoram, basil, dill, mint and/or parsley, minced
Acidic, Sweet:
1 cup tomatoes, chopped (or cherry tomatoes halved)
Pungent:
⅓ cup Feta, finely grated (or Gruyere, Parmigiano Reggiano, Asiago)
DIRECTIONS:
1. Preheat the oven to 400⁰F.
2. Prepare all vegetables by thinly slicing or chopping. (These will be added according to hardness, so keep separate).
3. Heat a ten-inch cast-iron skillet. Add the oil, and when it shimmers, add the garlic and onions. Sauté until soft, about three minutes. Add the vegetables in order of hardness. Sauté until softened.
4. Whip the eggs, sea salt, and pepper with a fork. Add the herbs. Pour over the hot softened vegetables.
5. Distribute the tomatoes and cheese on top.
6. When the bottom sets, place in the preheated oven. Bake for fourteen to seventeen minutes or until the center is no longer runny and the tomatoes have softened. Slice into pie-shaped pieces and serve warm.
Farmer's Market Frittata
Ingredients
- Aromatics:
- 1 teaspoon garlic, minced
- ½ cup onions or leeks, small diced
- Vegetables:
- 1 cup zucchini, broccoli, cauliflower, kohlrabi, green beans, peppers, or other great finds
- Optional Fiery:
- 1 serrano, jalapeno, poblano, Anaheim, or shishito peppers, seeded, veined, and minced
- Oil:
- 2 tablespoons extra virgin olive oil
- Eggs:
- 4 large eggs
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon sea salt
- Herbaceous:
- 2 tablespoon fresh marjoram, basil, dill, mint and/or parsley, minced
- Acidic, Sweet:
- 1 cup tomatoes, chopped (or cherry tomatoes halved)
- Pungent:
- ⅓ cup Feta, finely grated (or Gruyere, Parmigiano Reggiano, Asiago)
Instructions
- Preheat the oven to 400⁰F.
- Prepare all vegetables by thinly slicing or chopping. (These will be added according to hardness, so keep separate).
- Heat a ten-inch cast-iron skillet. Add the oil, and when it shimmers, add the garlic and onions. Sauté until soft, about three minutes. Add the vegetables in order of hardness. Sauté until softened.
- Whip the eggs, sea salt, and pepper with a fork. Add the herbs. Pour over the hot softened vegetables.
- Distribute the tomatoes and cheese on top.
- When the bottom sets, place in the preheated oven. Bake for fourteen to seventeen minutes or until the center is no longer runny and the tomatoes have softened. Slice into pie-shaped pieces and serve warm.
Nutrition Facts
Calories
149.53Fat (grams)
10.01Sat. Fat (grams)
2.98Carbs (grams)
8.78Fiber (grams)
3.05Net carbs
5.73Sugar (grams)
4.19Protein (grams)
7.78Sodium (milligrams)
317.78Cholesterol (grams)
131.34The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.