Hot days mean easy meals, and few recipes scream “easy” as much as a Farmers Market Vegetable Frittata. Use whatever veggies you may have on hand, and a quick meal is ready in no time!
I love our local farmers markets. They have popped up all around town and in the surrounding areas. There are so many types of vendors out there, but one consistent thing is the burst of color of incredible Texas-grown produce. I wander the markets, just ogling the vegetables. Sounds kind of perverted, I know. But with all of the colors, smells, and variety, paired with the love that has clearly gone into growing these gorgeous items, it’s hard not to get excited when you see a booth like this:
The possibilities for recipes start swirling around my brain, and I have to hold myself back from buying one of EVERYTHING. After all, there are only 2 of us in our household. We can only go through so much produce before it goes bad!
And then there are the fresh eggs. Those little beauties go quickly, so you have to be up and at ’em early to get them before they’re in someone else’s basket. Well, I don’t get up early enough most weekends. Hey, I’m not a morning person. Don’t judge.
Luckily, my husband came home last week with a container of these beauties, courtesy of a co-worker who has hens & ducks of his own.
Score!
I tossed the question out on social media, asking folks what I should make with all of these eggs. While I had many suggestions, the most consistent suggestion was frittata. And what a perfect way to use not only some of the eggs, but a bunch of produce I’d picked up at the market! Win/win.
And so I give you my Farmers Market Vegetable Frittata. I will admit that this can be strictly a vegetarian meal if you like, but I couldn’t help myself. I added pancetta. ‘Cause, bacon.
The frittata got a perfect browned crust (which I actually really like), and was fluffy and creamy on the inside. A perfect breakfast, lunch, dinner, brunch–or whatever!
Yay for fresh farmers markets ingredients!
| Servings | Prep Time |
| 8 people | 10 minutes |
| Cook Time |
| 20 minutes |
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Got eggs? Got produce? Then you've got the fixin's for a perfect--and easy--meal! Frittatas are a simple and flavorful way to use the great finds at local farmers' markets no matter what time of year. Breakfast, lunch, dinner--or anything in between--easy vegetable frittatas will be your new go-to meal on a busy day!
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- 8 large eggs
- 1/2 cup 2% milk
- 1 tbsp. basil, finely chopped
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 4 oz. pancetta, finely chopped
- 1 tbsp. butter
- 1 cup mushrooms, finely chopped
- 1/2 cup scallions (green onions), chopped
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella
- Mix the eggs, milk, basil, salt & pepper.
- Preheat a cast iron or heavy metal skillet over medium heat. In skillet, brown the pancetta. Remove from skillet and drain any excess fat.
- In same skillet, melt the butter and brown scallions & mushrooms. Remove from skillet.
- Stir together the scallions, mushrooms & pancetta. Once mixture is cooled (about 5 minutes), mix into egg mixture.
- Preheat the skillet to medium high. Pour egg mixture into skillet. Scatter tomato halves across egg mixture. Top with cheese. Let the frittata cook for 6-8 minutes, or until it begins to set up. Do not stir the eggs, or you'll just wind up with fancy scrambled eggs.
- Preheat broiler to 500 degrees. Remove frittata from stove top and place under broiler for 4-5 minutes, or until the cheese begins to bubble and brown on top.
- Remove frittata from oven and allow to sit for 5 minutes. Turn out onto a plate or serving platter. Slice & serve with a green salad. Yum!
Like oh-so-many of my recipes, I start with several versions of a recipe and then mix and match based on my taste and what I have on hand. Basically, frittata can be as seasonal as you want to make it. In the thick of summer, tomatoes are a go-to, along with fresh herbs. Late summer screams out for additional uses for produce like zucchini. I've finely diced those beauties and tossed those into dishes like this.
As for the herbs, the same rules apply. Don't have fresh basil? In the fall switch to heartier flavors like thyme or oregano. No scallions in the house? Try chives or shallots for that mild onion flavor. Or how about an all-mushroom frittata? Mix baby portabellas, button, shitake & oyster mushrooms for a deep, earthy frittata.
What types of produce do you like in YOUR Farmers Market Vegetable Frittata?
YUM! I love going to our famer’s market! I’ll have to pick up what I need for this Saturday when I go!
I love cooking with fresh ingredients! This one looks like a delicious dish!
Love the farmer’s market and what gorgeous veggies! This frittata looks delish!
I have such a hard time holding back whenever I go to the markets! So much to try, and so little time! :o)
Hahaha, I’m totally with you – only two people in my household and the damn farmer’s market has almost every produce item known to man! It’s so cruel!!
Love frittatas, they are the best vehicle for using up whatever you have lying around. So jealous of those eggs!! 🙂
And I just got another 18 eggs from my mother-in-law! Ack! More baking & frittatas in my future!
I also enjoy “walking around” at my local farmer market. Love to enjoy different atmosphere from my homeland farmer market. I learnt anything what’s on season from farmer market here~ things which never I experienced from my homeland 🙂 your recipe looks so express, yummy for brunch!
I feel exactly as you do about the market…so many possibilities! Your frit looks outstanding!