Meatless Monday: Farmer’s Market Frittata

Hello Darlings!
I am the kind of person that tends to go a bit overboard at farmer’s markets. Everything looks so pretty and fresh that I end up buying entirely too much produce for a girl with no roommates (except Tink of course). So after I hit up a market, I have to find ways to creatively use my extra produce. This usually means  (not so subtly) sneaking it into my breakfast, which usually has the least produce of my daily meals. Often I throw together a frittata an awesome breakfast staple that is incredibly customizable. Super simple and super delicious it is always a hit whether alone or with breakfast guests!

4 Cage Free Organic Eggs
1 Sweet Onion, sliced
4 Heirloom Carrots, chopped
1 Cup Spinach, shredded
¼ Cup Milk
1 Tablespoon Thyme
1 Tablespoon Basil
1 Teaspoon Ground Cloves
Salt and Pepper to Taste
Your Favorite Grated Cheese (I used P’tit Basque, a sheep’s milk cheese from Spain)
Olive Oil
1. Preheat your oven to 400 degrees.
2. In an oven-safe skillet heat up EVOO over medium heat. Add onion.
3. When onions have started to turn golden brown, add carrots.

4. Add all spices to the veggie mix, combine well.

5. In a small bowl whisk together eggs and milk.

6. When carrots have begun to get tender, about 2-5 minutes, add egg mixture. Combine well.

7. Evenly top egg mixture with shredded spinach. Allow the eggs to set, 2-3 minutes.

8. Pop the entire skillet into the preheated oven for 10-12 minutes or when eggs are cooked through. (You can check this by making a small slice in the center if any liquid egg seeps into the cut, it isn’t ready.)
9. Top hot frittata with grated cheese (optional).

10. Enjoy while hot!
What farmer’s market ingredients would be in your ideal frittata? Let me know in the comments below!

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