One of the best things about the SF Bay Area is the strong local food movement. We visit Los Gatos and Campbell farmer’s market each weekend, year around….
I challenge you all to make this frittata and try to include at least one local ingredient, even if it is just herbs from pots on your porch. Every little bit counts!
Feel free to switch up the veggies, the recipe is very versatile. And delicious too, I might add.
Farmers’ Market Frittata
- 8 large eggs
- 1/2 cup plain greek yogurt (for a silkier texture) or 1/2 cup whole milk
- 4-5 good grinds of sea salt
- pinch of freshly ground black pepper
- 2 tbsp fresh chives, minced
- 1/4 cup fresh parsley, minced
- 1 red bell pepper, chopped to 1/4-inch dice
- 1 zucchini, chopped to 1/4-inch dice
- 1 leek, white and pale green part only, halved then sliced thinly
- 2 tbsp olive oil
- 1/2 cup freshly grated parmesan cheese
- Whisk together eggs, salt, pepper and yogurt or milk until smooth. Add minced herbs and stir well, set aside.
- Heat oil in 10 or 12 inch nonstick skillet over medium heat. Add bell pepper, zucchini and leek. Cook for 8-10 minutes, until veggies are tender.
- Increase heat to medium-high. Pour egg mixture over veggies evenly. Cook on medium high for 3-4 minutes, tilting pan and lifting edges of frittata to allow raw egg to run underneath.
- Lower heat to low, cover pan and cook for an additional 8-10 minutes, until frittata is mostly set. Shake pan occasionally while cooking. Meanwhile, place a rack at the top of the oven and turn broiler on to high.
- Remove frittata from stovetop when it is mostly set. Sprinkle cheese across top and place in oven, under broiler. Broil for 1-2 minutes, watching carefully to not let it get to brown. You just want a few spots of brown across the top, and bubbly cheese.
- Remove from the oven and allow to cool in pan for about 5 minutes. Remove to cutting board or large plate, cut into wedges and serve.