Get Cooking | The Farmer’s Market Fritatta

Happy Friday dear friends! I am so excited because tomorrow we are actually going to be able to go visit the farmer’s market. For the last two weeks we’ve been cooking and eating at home and our dinners have been delicious and I’m just head over heels in love with cooking. This week we were trying to make sure we finished off as much of the produce we had as possible so that we didn’t have to waste any money due to spoiled veggies and also to make room for whatever treasures we find at the farmers market. Like pluots, have you had them? They are magical, more on them later on…

One of my favorite foodie blogs is Bella Eats. While I was scouring her pages and pages of amazing recipes (and amazing pictures, hello food photography soul mate!) I found one for what she called a “Farmer’s Market Frittata” that reminded me of a dinner my dad used to make all the time when I was in high school. The other night Nate suggest breakfast for dinner (“brinner”, if you will) and I instantly remembered this recipe and decided to give it a try. I had to tweak her original recipe because Nate was largely opposed to anything other than red peppers and onions in his frittata. This recipe is amazing because you could literally use whatever veggies you want and use up whatever you have at the end of the week before it goes bad. It’s the perfect “scraps” recipe! And the options are limitless. You could go mexican with it and add peppers and salsa, or greek and sprinkle some olives and goat cheese on top. Both Nate and I loved it.

Farmer’s Market Frittata

8 large organic eggs
1/2 c. organic whole milk (or soy if you prefer)
sprinkle of kosher salt
sprinkle of fresh ground black pepper
1 small onion, diced
1/2 red bell pepper, chopped
2 tbs. fresh chives
2 tbs. olive oil
1/8 c. crumbled goat cheese
1/8 c. shredded colby jack cheese
handful fresh baby spinach leaves

1. Whisk together the eggs, milk, salt and pepper together in a bowl. Add in herbs and whisk until smooth.
2. Heat oil in large nonstick skillet over medium heat. Saute peppers and onion until tender and onions turn clear.
3. Raise heat to medium high and gently pour egg mixture over veggies. Cook for 3-4 minutes tilting the pan to let raw egg mix
flow underneath. Sprinkle spinach leaves on top of the frittata.
4. Lower heat to low, cover skillet, and cook for 10 minutes or until frittata is mostly set. While it is cooking, place a rack on the top level of the oven and turn the broiler on high.
5. Sprinkle cheese on top of the frittata and place under the broiler for 2 minutes, until the cheese melts and edges start to gently turn brown. Keep an eye on it so it doesn’t burn on top.
6. Remove from oven, allow to cool in skillet for 5 minutes, transfer to a cutting board and cut into pie shaped pieces to serve. Manga!

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