When it’s chilly and drizzly, like today, all I want to do is head home from work and not worry about a fussy supper. I want something easy, nutritious and delicious. The Farmers Market Frittata fits the bill. This is a recipe that Brenda Sutton, The Produce Lady, prepares quite frequently when she is out and about in the state at farmers markets and other events. Everyone seems to love the frittata, youngsters and adults alike. If you think your children won’t like it, you might want to give it a try. I have watched numerous kids come back for seconds when The Produce Lady shares food samples.
The beauty of the frittata is that you can adapt the ingredients based on what’s in season. With broccoli and spinach in season now, that’s what will be in my frittata tonight. I’ve had the frittata with Swiss chard and mushrooms and that’s delicious as well. I’ve switched out using different kinds of cheese, depending on what’s in my refrigerator. I’ve used cheddar and at other times goat cheese. Either works just fine. I also mix up the herbs. The recipe calls for dried tarragon, but my tiny herb garden boasts rosemary, chives, oregano and thyme so one or all of these usually end up in my dish.
The recipe also calls for cooked chicken but sometimes I don’t add meat at all. I’ve also added some Italian sausage or chorizo that I buy at my local market. Either are quite tasty and perfect for the frittata.
The beauty of the frittata is that you can’t go wrong when you use any combination of veggies, herbs and cheese that you like.
Here’s the recipe to get you started but be adventurous and try your favorite combos. I love to serve the frittata with either roasted rosemary potatoes or a green salad.
Farmers Market Frittata
1 cup chopped, seasonal vegetables (such as asparagus, broccoli, sugar snap peas, spinach or peppers)
1/2 cup chopped cooked chicken (or other favorite meat)
1/4 cup chopped tomatoes
1/4 cup chopped onions
1/4 tsp. dried tarragon (or favorite herb)
1 tbsp. butter
4 farm-fresh eggs, lightly beaten
Fresh goat cheese (or other favorite cheese)
Saute seasonal vegetables, chicken, tomato, onion and tarragon in butter in a medium skillet or electric frying pan over medium heat until vegetables are tender-crisp. Pour eggs evenly over all ingredients. Sprinkle with cheese, if desired. Cover and cook for 6 to 8 minutes or until firm on bottom and almost set on top. Cut into wedges to serve. Serves 4. If you want to print out a recipe card, go to this link on our website, www.theproducelady.org.
Writer: Leah Chester-Davis, Coordinator, The Produce Lady Program