Farmers Market frittata

Over the course of my pregnancy, I’ve been really enjoying the fresh eggs from the local farmers market I’ve been attending on Saturday mornings.

I love this simple recipe because you can truly use whatever veggies you have on hand and in season. I love using fresh herbs and serving it up with some fresh sourdough bread for good measure.

Farmers Market Frittata

Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Ingredients
  

  • 1 tbsp Coconut oil
  • 1 Red Pepper diced
  • 1/2 White Onion chopped
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Pepper
  • 1 Zuchinni chopped
  • 3 cups spinach chopped
  • 6 Eggs
  • 3 ounces Feta crumbled
  • 1 cup Sharp Chedder
  • 1/4 cup Green Onion chopped

Instructions
 

  • Arrange a rack in the middle of the oven and heat to 400°F.
  • Heat the coconut oil in a 10-inch cast-iron or oven-safe nonstick skillet over medium-high heat until shimmering. Add the pepper, onion, salt, and pepper. Sauté until slightly softened about 5 minutes. Add the zucchini, spinach, and basil, and cook until wilted, about 3 minutes. Remove from the heat.
  • Whisk the eggs, feta, cheddar and pepper together in a medium bowl until the eggs are broken up. Pour into the skillet over the vegetables. Sprinkle with the green onion and goat cheese.
  • Bake until the eggs are almost set, about 8 minutes. Turn the oven on to broil on high and broil until the top is set and light golden-brown, about 2 minutes more. Let cool 5 minutes before slicing and serving.
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