Spring Produce and Very Veggie Frittata

Spring is here and so is fresh produce!! One of my favorite weekend rituals involves heading to the local farmer's market to see what wonderful produce is available for me to cook with for the week. 

I love going on Sunday mornings because the crowd is a bit smaller, but the vendors have just as much fresh produce. 

I brought my camera along with me to take some images of the season's first bunch of spring onions, asparagus, tomatoes, kale and surprisingly, strawberries!

As soon as I got there, I knew exactly what I wanted to cook - one of my Mom's fantastic recipes, her Very Veggie Frittata. I walked through the market, grabbed all my ingredients, including 2 dozen eggs from the cheese guy, and rushed home. I would surprise Ryan with a nice Sunday brunch!

I have mentioned my Mom in a previous post. She is my inspiration when it comes to cooking and this is just one of the many recipes that she has in her repertoire. Don't worry, I plan on sharing many more!!!

With a little smoked salmon, fresh farm goat cheese and bacon on the side (for my Hubby), this turned out to be a yummy Sunday brunch! 

 

Very Veggie Frittata

Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes

1 tablespoon coconut oil
1 tablespoon ghee or butter
1 cup red onion, chopped
4 ounces shitake mushrooms, chopped
1/2 red bell pepper, chopped
4 cups squash, zucchini, asparagus, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
8 organic eggs
1/4 cup organic milk or half n half
2 teaspoons Dijon mustard
2 teaspoons sea salt
1 teaspoon fresh ground pepper
1/4 cup cheese (goat, feta or favorite)
 
Heat oil and ghee in a large sauce pan that can go in the oven; add onion, mushrooms, red pepper and sauté about 3 minutes to soften.  Add the chopped veggies, parsley, basil and cook an additional 5 minutes.

Preheat broiler to high.

While the above is cooking, whisk together the eggs, milk, Dijon, salt and pepper.  Spread the veggies in an even layer and pour the egg mixture over them.  Sprinkle the cheese on top and gently swirl in with a spatula. Cook about 15 minutes until it is pretty set.  Preheat the broiler and put under for a few minutes to finish cooking and brown the top.  Slice and serve with a good drizzle of truffle oil.

**This recipe is so versatile - using any combination of veggies, spices or add ham, bacon, pancetta - just be creative.