Farmers Market Frittata

Eggs never fail me.

When one of my friends requested a vegetarian meal, I initially didn’t know what to make. I wanted something substantial, but I didn’t want to slave over a hot stove or prepare a recipe with too many ingredients or instructions. I knew I had asparagus, potatoes, and tomatoes fresh from the farmers market. I also knew I had some eggs (I always have eggs). So it became a no-brainer: I’m making frittata.

I like having eggs for dinner anyway, and I figured I can heat the leftovers for breakfast the next day.  I also figured if my friend didn’t like the frittata, then I will make up for it by serving a ridiculously sweet dessert afterwards (I believe that a good dessert always puts everyone in a good mood).

I decided to make a skillet frittata, but just on the stove top since I really despise turning on the oven during the summer. It was actually my first time attempting this and let’s just say that after I flipped the frittata, that it did not stay very pretty.

but since I cut it up in triangles, it didn’t matter that the whole thing um, kinda fell apart when I flipped it

But hey, even Julia Child didn’t always flip eggs perfectly, right?

these were the stars of the show: potato, tomato, and asparagus

I like having all the ingredients prepared before I start to cook, so having a mise en place made everything go smoothly.

the potatoes I got from the farmers market weren’t uniform in size so I just chopped them up to get relatively even 1-inch chunks

Too bad they weren’t all teeny tiny potatoes… those are adorable!

I also wanted to add some cheese to my frittata:

I decided on goat cheese

I used four of these goat cheese medallions from Trader Joe’s

Farmers Market Frittata

(recipe adapted from Food & Wine)

1/2 pound unpeeled yellow potatoes, cut into 1 inch chunks
1/2 pound asparagus, cut into 1 inch length
1/2 cup grape tomatoes
2 1/2 tablespoons extra virgin olive oil
1 tablespoon butter
6 large eggs
1/4 cup milk (I used skim milk, but whole milk or heavy cream would actually be ideal)
4 oz goat cheese
salt and pepper to taste
pinch of cayenne pepper (optional)

Rinse the potatoes, tomatoes, and asparagus first. Steam the potatoes until tender, for about five minutes, then set aside.  You can also just microwave them for four minutes, as I learned from Mark Bittman.

Heat 2 tablespoons of oil and the butter in a 10-inch oven-proof skillet over high heat.  Add the potatoes, season with salt and pepper. While the potatoes are cooking, you can prepare the eggs.

In a large bowl, beat the eggs with milk, salt, pepper, and a dash of cayenne pepper if you want a little spice.

When the potatoes are brown and crisp, remove with a slotted spoon and turn the heat to medium-low.  Add the asparagus and saute until crisp-tender, about two minutes. Add the tomatoes and saute two minutes longer, then flatten the tomatoes a little by smooshing them down with a rubber flipper or wooden spoon.

Stir back the potatoes, and pour the egg mixture in. Crumble the goat cheese on top, pressing on the pieces lightly so that it is nestled into the egg mixture. Reduce the heat to low and cook until the edges begin to set, but the the top is still runny, about seven minutes. Set a large flat plate over the skillet and invert the frittata onto the plate. Add the remaining oil to the skillet and slide the frittata back in. Cook until the bottom is golden, about three minutes. Slide the frittata onto a large plate and cut into wedges.

and there you have it: farmers market frittata

bursting with tomatoes, asparagus, potatoes and goat cheese

Even though my frittata flipping skills weren’t perfect, the frittata turned out great. I will definitely be making more frittatas in the future!

Do you have a favorite frittata recipe?

   

26 Responses to “Farmers Market Frittata”

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    Shannon posted June 25, 2011 at 11:46 am

    I made a frittata for the first time on Mother’s Day… it was delicious! But it didn’t look nearly as great as yours, I’ll have to make another soon!

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      Bianca Garcia posted June 25, 2011 at 12:04 pm

      Hehe Shannon I picked the best looking slice for photos, but the whole thing wasn’t as good looking :) I will keep trying though, and good luck on your next try too!

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    Three-Cookies posted June 25, 2011 at 2:23 pm

    They look great, and I would happily eat them even if they were falling apart!

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    Megan posted June 25, 2011 at 4:14 pm

    I love frittatas and quiche. You put so many great veggies in here. I think it looks great. It doesn’t matter if it was messy as long as it tasted good!

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    Alaina posted June 25, 2011 at 7:33 pm

    It’s not a fritatta, but I have a recipe for a delicious egg and sausage strata. Mm hmm! :-)

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      Bianca Garcia posted June 27, 2011 at 10:53 am

      Alaina, an egg and sausage strata sounds GREAT!

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    Mrs. Fish posted June 25, 2011 at 10:32 pm

    Yum!
    I love frittatas and haven’t made one in so long! Thanks for the inspiration to make one again. :)

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    chrysta posted June 26, 2011 at 11:50 am

    you are so right! Cant go wrong with eggs. They are my main meals since I can make them fast and are protein packed. Plus fritattas like yours are always beautiful when guests come over. Love the added goat cheese!

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    Michelle posted June 26, 2011 at 1:33 pm

    I absolutely adore eggs and I love all of the ingredients in this frittata!

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    courtney (pancakes and postcards) posted June 26, 2011 at 11:12 pm

    yummy! and frittatas are SO hard not to break :)

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    Kinsey Michaels posted June 26, 2011 at 11:12 pm

    Hey Bianca! i added your blog to bostonbloggers.com :) we have a fun community page and a huge blog roll chock full of other boston bloggers! we try to plan monthly events, hope you can make it out to one of them!

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      Bianca Garcia posted June 27, 2011 at 10:50 am

      Thank you Kinsey! And yes, I will definitely try to attend one of the events soon!

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    Meghan@travelwinedine posted June 27, 2011 at 7:58 am

    This looks delicious! Flipping my fritattas never works the way I want it to, but it always seems to work out in the end. I love using potatoes.

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    Simply Life posted June 27, 2011 at 1:31 pm

    Oh what a fabulous lunch/brunch dish!

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    Michelle Collins posted June 27, 2011 at 1:41 pm

    This looks delicious! I, too, always have eggs on hand, and some kind of vegetable – this is a great idea for a quick, satisfying dinner.

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    Linda posted June 27, 2011 at 2:59 pm

    Gorgeous filled with the nice chunks of veggies!! I’m not one for turning on my oven this summer either; this is a great idea for weeknight dining!

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      Bianca Garcia posted June 27, 2011 at 9:03 pm

      Thanks Linda! I’m gonna keep experimenting with different veggies too!

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    Kathleen posted June 27, 2011 at 4:14 pm

    Love frittata and this one sound de-lish!

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    Susan (Oliepants) posted June 27, 2011 at 6:59 pm

    I love eggs (not so much lately, but they still are my favorite overall). However, I still have not tried a frittata yet. Weird but true. If I were to make one of my own, rest assured that your incorporation of goat cheese makes this recipe stand out amongst them all! :)

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    Emily @ A Cambridge Story posted June 27, 2011 at 9:06 pm

    Frittatas are a miracle food – so versatile. This version looks great – and love those little goat cheese medallions!

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    Carol @ There's Always Thyme to Cook posted June 27, 2011 at 9:47 pm

    I love frittata. Anything goes. I usually add mushrooms, broccoli, onions, whatever is in the bin! Yours looks fantastic, I have to try it with goat cheese next, i usually use cheddar!

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    Joanne posted June 28, 2011 at 7:13 am

    Eggs are my go-to when I have no idea what else to make! I love all the veggies you’ve thrown into this frittata…looks so colorful and delicious!

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    Dana posted June 28, 2011 at 9:39 am

    I love a good fritatta… filling yet light and healthy, and packed with tns of goodies. Your dinner guest isa lucky person!

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    pawsitivelife posted June 28, 2011 at 12:29 pm

    Eggs are always my go-to food. Cheap, verstilie and nutritious…what more could you ask for?

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    Shannon posted June 29, 2011 at 8:24 am

    eggs are definitely my go-to! this is a fabulous frittata :)

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    Kerstin posted June 30, 2011 at 11:26 pm

    I love eggs for dinner too. What a yummy frittata – you have a lucky friend :)

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