Don’t be jealous, but we have one of the best little farm stands here on the OBX. I know you think yours is good too, and it’s true – anyone selling fresh produce straight or straight-ish from the farm is good stuff. But ours is a little blue shack called Tarheel Too Produce, run by the nicest guy named Ed, and I think I got all my veggies for this frittata for like 75 cents. Not really, but his prices are great and the quality is the best. My favorite is when the veggies are small, because I think they’re more flavorful that way, and still covered in dirt. Like, yes, I am eating from the earth, thank you very much.
foodie beach read
Joey and I eat frittatas all summer because I can usually make them without a trip to the store. Tourist area grocery stores can be a particularly hellish place in the summer. This time, I made this frittata for an event at the shop – a cookbook signing! It’s our friend Amy Gaw’s seriously fascinating new book called Lost Restaurants of the Outer Banks and Their Recipes, packed with charming, page-turning stories and intriguing recipes. If you live here or visit here, and you like food (do some people actually not? Really.), and you don’t own this book… please get your life together and buy it. It’s full of stuff we should all know about our history, how recipes come to be, and what life was actually like on this sandbar way back when.
So, yes, this frittata was one of the snacky finger foods we put out for Amy’s book signing and here it is for you. It’s easy to make and please substitute any veggies you have on hand because it’s (almost) summer and things are sprouting, shining, and sprawling, ripe for the pickin’. Use whatever you love, saute it in butter, pour in some eggs, cheese, and spice, and bake that sucker. The end.Print
Farmer’s Market Vegetable Frittata
Toss your favorite summer veggies in some butter, crack a few eggs, and dinner is done in about 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- 2 T butter
- 1 T extra virgin olive oil, plus extra as needed
- 2 portabello mushroom caps, gills scooped out and sliced thin
- 1/2 an onion, thinly sliced
- 1/2 a zuchinni, sliced in half, then into 1/4” thick half moons
- 1/2 a yellow summer squash, sliced in half, then into 1/4” thick half moons
- 10 eggs *see note
- 2 T heavy cream or milk
- 2 C shredded cheese – I used pepper jack
- 1 1/2 T of Signature Spice Blend or your favorite spices + salt + pepper
- Preheat the oven to 350 degrees. Heat the butter and olive oil in a skillet over medium high heat. Add the mushrooms and stir to coat. Let them cook without stirring for a few minutes until they start to release moisture and brown. Stir and brown on the other side. Move the mushrooms to one side of the skillet, add another splash of oil and the onions, zucchini, and squash. Season with salt and pepper and cook, stirring occasionally, until browned and softened just slightly.
- Meanwhile, whisk eggs, cream or milk, 1 C of cheese, and spices in a large bowl. Spread the veggies into an even layer in the skillet, pour the egg mixture evenly over top, then scatter the remaining cup of cheese over everything.
- Let cook on the stove just until the edges begin to set, then transfer to the oven.
- Bake until the center is mostly set, about 18 minutes. Enjoy hot or room temp!
If you’re using a 10″ skillet, use 10 eggs. If you’re using a 12″ skillet, use 12 eggs.