The farmer’s markets have finally started and we couldn’t be more thrilled. I am SO ready for fresh, local produce full of aliveness and vitality. When I eat veggies grown by my community, I can FEEL the energy as I eat it.
And if you think there’s not much in season yet, think again! I made this Spring Farm-To-Table Frittata mostly with ingredients from yesterday’s Boulder County Farmer’s Market .
We got spinach, onions, and garlic from Monroe Organic Farm, mushrooms from Hazel Dell Mushrooms, goat cheese from Haystack Mountain Cheese, and of course our Healthy Harvest Oregano Green Olives.
But no matter what you picked up at the market or have in the fridge, you can use whatever you have on hand to make this frittata. Frittatas are basically an Italian crustless quiche. It’s a one-pan meal that is so quick and easy to make on a Sunday and eat for breakfast or lunch throughout the week. Simply sauté whatever veggies or mix-ins you want, whisk together eggs and cream with a little S&P, then add the eggs to the veggies, pop it in the oven, and bon apetit!
Share your farm to table meals and and tag us on Facebook or Instagram @healthyharvests or by using the hashtag #eatrealfood.
Happy Market Season Everyone!
- ¾ cup thinly slice shallots or onions
- 1 cup mushrooms, sliced
- 1½ cups spinach, washed and chopped
- 1-2 oz goat cheese
- 6 large eggs
- ¾ cup heavy cream
- half cup Healthy Harvest oregano green olives, pitted
- Preheat oven to 375 degrees.
- In a large skillet, melt butter over medium-high. Add shallots, season with salt and pepper, and cook until light golden, 8 to 10 minutes. Add garlic and stir until fragrant. Add spinach and mushrooms, cook until spinach is wilted. Add olives.
- In a medium bowl, whisk together eggs and cream. Add to skillet and stir to combine. Place small dollops of goat cheese evenly around mixture and bake until center of quiche is just set, 30-40 minutes.
- Serve warm or at room temperature.