Recipe: Farmers Market Frittata

It's a really good time of year at the farmers' market, at least it is in Oklahoma. Besides fruit, you can now find summer squash and tomatoes grown outdoors. But you can also still get cool season produce such as broccoli and leafy greens. This recipe is flexible because you can use whatever you can find in your area. I got all the ingredients below from my local farmers' market, except of course, the salt and pepper. Talk about a low carbon footprint breakfast!

Ingredients:
1 TBS. butter
1/2 small tomato
1/2 small zucchini
2 eggs
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. goat cheese

Chop half a tomato and chop (or grate, like I did) half a zucchini.

Heat a small cast iron skillet or other oven-safe pan on the stove over medium heat. Melt one tablespoon of butter. Add the chopped tomatoes and zucchini to the skillet and let it sauté for just a minute. I apologize for this picture. The back door is right by the stove and it was bright outside, and well, my camara is only so good.

Add in two eggs and stir it so everything combines. Sprinkle on the salt and pepper. Then, just let it sit for about 5 minutes, so the bottom starts to set up.

Once the bottom is set and the top starts to bubble a little bit, remove it from the heat. Top with shredded goat cheese. Move the skillet to a preheated 450° F oven and bake for about 9 minutes, until the top gets nice and golden brown.

Use a pancake flipper to carefully remove the frittata onto a plate. Top with fresh parsley and serve!

This recipe serves one. Feel free to double, triple, etc. the recipe to accomodate your family, just make sure to use a bigger skillet. Enjoy!

Printable: Farmers Market Frittata