Eat Local Recipe Series: Frittata

Welcome to our Eat Local Recipe Series where a very not-professional cook creates and tries recipes made with ingredients directly from the Eat Local Grey Bruce Online Store! Our hope is that this series may inspire you to try something new and to get creative in the kitchen with fresh, local, seasonal ingredients grown and prepared by our local farmers and producer-members.

 

Greens & Feta Frittata

Frittata is just about one of the quickest and easiest meals to whip up – especially once you have a handle on a solid recipe. It makes for great leftovers and is a good way to feed a larger amount of folks in an economical way. Serve hot with a hunk of buttered bread, with a nice big salad on the side or eat cold the next morning with toast – arguably even tastier than next-morning cold pizza.

Frittatas are also super versatile ingredients-wise. It’s really the ratio of ingredients that’s important. If you don’t have the greens or veggies listed below, just use 2 cups of whatever you have on hand – this is an awesome way to use up any wilting or sad-looking but still edible veggies at the bottom of your fridge or pantry. Same goes for the cheese, if you don’t have feta on hand, just replace with another cheese, grated or crumbled. This recipe includes bacon but hold the meat and you have a delicious vegetarian dish. 

This recipe makes a generous meal for 2 that’s very likely to generate leftovers. It can also serve up to 4-6 people if you whip up a side to go along with it.

 

You’ll need:

6-8 Eggs depending on size (the bigger the egg, the fewer you need!) from Stoeckli Organics, Poechman Family Farm or Lena Landei

¼ Cup of cream or full-fat milk from Miller’s Dairy

½ Cup of feta cheese from WoolDrift Farm (sometimes I like to use their olive feta if I want to get a little fancy!)

½ Cup of shredded gouda, havarti or cheddar from Millbank Cheese & Butter

2 Cups mixed hearty greens (try any kind of kale, rainbow chard, beet greens, collard greens, etc.) from Burdock Grove, Persephone Market Garden or Sideroad Farm – to name a few! Many of our producers grow beautiful, delicious greens!

Bacon! Optional but delicious from Twin Creeks Farm, Cirrus Hill Farm, Pheasant Hill Farm

Handful of fresh herbs (try tulsi or lemon basil, thyme, chives or dill – the possibilities are really unlimited when it come to fresh herbs) from Stoeckli Organics, New Life Farm, Burdock Grove, Persephone Market Garden, Stewart’s Fresh Produce

Salt & Pepper

 

How to:

If using bacon, roughly chop and add to a preheated pan over medium-high heat. I prefer to use a cast iron pan here so that I can transfer it from stovetop to oven without having to first transfer it into an oven-safe dish. One pot cooking = less clean up too!

While bacon is frying, preheat your oven to 350 degrees.

Crack eggs into a bowl, add milk or cream, whisk to combine.

Roughly chop veg and herbs.

Grate cheese and crumble feta.

If not using bacon, add some butter or oil to your pan. Once bacon is mostly cooked you can siphon off some of the bacon grease or use what’s there, add veggies and saute for a few minutes until they start to sweat – for this version, I’ve only added greens to the pan so the cooking time for these would be less than if I added a vegetable like carrot or broccoli or some alliums like scallions or garlic that might take an extra minute to soften.

Once veggies are cooked, add egg to pan, then add cheese, let cook over element for a minute or so, then pop into your pre-heated oven. Cook for 10-15 minutes, checking for runniness in the middle as a sign of done-ness. Broil the top. 

Take out of the oven, let rest for a minute or two, cut into wedges and serve!

Store in the fridge in an airtight container for a day or two if eating later.

Enjoy!

Check out our many awesome producers here and let us know if you try it out!

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