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Food & Home

Farmers’ Market Frittata

Marian Cheng

This versatile dish is great for any occasion. We love it as a way to use up leftover veggies from the farmers’ market. (There’s pretty much no bad combo of peak season produce, herbs, and eggs.)

Serves 4 to 6

10 eggs

4 cloves garlic, minced

1 to 1½ cups roughly chopped oyster mushrooms

3 cups baby spinach

1 cup roughly chopped squash blossoms

4 leaves basil, shredded

1. Crack the eggs in a bowl and mix.

2. Drizzle olive oil in a frying pan and toast the garlic.

3. Add in the mushrooms, spinach, and squash blossoms. Sauteé for about 3 minutes.

4. Lightly oil a round baking pan.

5. Add the sautéed vegetables and eggs.

6. Season with sea salt and freshly ground black pepper, to taste.

7. Bake at 375℉ for 20 minutes.

8. Once it’s finished baking, top the shredded basil before serving.

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