Farmer’s Market Frittata
Think of this as a choose-your-own-adventure frittata! It's more of a formula than an exact recipe. The base frittata will yield a silky, custard texture to fill with fresh produce from your next farmer's market haul! What are you adding to yours?
Ingredients
- 12 Vital Farms Eggs
- 1 cup cottage cheese
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 pound starchy vegetable (such as rutabaga, carrot, potato, sweet potato, or squash, sliced into 1/4-inch slices)
- 1 pound hearty green (such as kale, broccolini, chard, cabbage, cut into 1-inch pieces)
- 1/2 cup allium (scallions, garlic scapes, onions, spring onions, shallot, etc, thinly sliced)
- salt
- pepper
- 3/4 cup cheese (anything sharp that melts well such as parmesan, cheddar, gruyere, etc)
- 1/4 cup fresh herbs (chives, dill, basil, cilantro, parsley, etc)
Instructions
- Preheat oven to 325°F.
- Crack the eggs into the pitcher of a blender along with the cottage cheese, heavy cream, 1/2 cup of the cheese, salt and pepper. Blend until smooth and set aside.
- Heat a large, oven-proof skillet over medium heat. Add in the olive oil then add in the starchy vegetables along with the allium. Season lightly with salt and pepper and cook until tender and softened, about 5-7 minutes. Remove vegetables to a bowl.
- Add in the remaining tablespoon of olive oil and add in the green vegetable. Season lightly with salt and pepper and cook until softened, about 5 minutes.
- Add the other vegetables back in and spread all the vegetables into an even layer. Pour the egg mixture over the top. Sprinkle over the remaining 1/4 cup of cheese and tender herbs.
- Place in oven and bake until eggs are just set, about 20-25 minutes. Slice up and enjoy!
