This frittata is loaded with fresh veggies and just enough eggs to bind it together. It is not eggy but light and fluffy. I make this a bit differently depending on what I have in my fridge. I’ve been loving raw cheddar but am also a huge fan of a creamy goat cheese. Summer potatoes are thin skinned and nutty-adding a heartiness I just adore. Zucchinis are plentiful for the next few months so I can’t resist sneaking them in. For greens I love using rainbow chard, baby spinach or kale. And a fresh herb like basil or parsley makes this bright and summery. Serve warm or at room temperature. This travels well and reheats beautifully.
Notes:
I like to cook the veggies and then add them to the whisked eggs and transfer to a clean cast iron or baking dish. This way the veggie dont all sink to the bottom. If you cant be bothered just pour the eggs over the vegetables and bake in the same pan.
Farmers Market Frittata
Description
This frittata is loaded with fresh veggies and just enough eggs to bind it together. It is not eggy but light and fluffy. I make this a bit differently depending on what I have in my fridge. I’ve been loving raw cheddar but am also a huge fan of a creamy goat cheese. Summer potatoes are thin skinned and nutty-adding a heartiness I just adore. Zucchinis are plentiful for the next few months so I can’t resist sneaking them in. For greens I love using rainbow chard, baby spinach or kale. And a fresh herb like basil or parsley makes this bright and summery. Serve warm or at room temperature. This travels well and reheats beautifully.
Ingredients
1 tablespoon olive oil
1 potato, peeled and small diced
1/2 zucchini or summer squash , small diced
2 cups of of greens-chard or spinach , chopped
1/4 cup basil (can sub parsley)
6 eggs
1/2 cup milk
1/2 cup shredded cheddar or goat cheese
Instructions
- Preheat the oven to 375. Spray or oil a 9 or 10 in cast iron or pie dish.
- In a bowl add the eggs, milk, half of the cheese a pinch of salt and pepper. Whisk to combine. Set aside.
- In a non stick skillet heat a tablespoon of olive oil over medium low. Add the potatoes and cook for 4-5 minutes. Season with salt and add the zucchini. Cook for an additional 4 minutes. Add the greens and cook until wilted, about 2 minutes. Add the basil and stir to combine. Allow the vegetables to cool for a few minutes.
- Transfer the veggies to the bowl of eggs and gently stir to combine. Pour into the prepared pan and sprinkle the reaming cheese on top. Bake for about 30 minutes or until cooked through.
Notes
I like to cook the veggies and then add them to the whisked eggs and transfer to a clean cast iron or baking dish. This way the veggie dont all sink to the bottom. If you cant be bothered just pour the eggs over the vegetables and bake in the same pan.
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