Farmer’s Market Foodie: Frittata
The Bellingham Farmer’s Market is in full swing, having had its opening day on Saturday, April 4. It will now run every Saturday from 10 a.m.-3p.m. on Railroad Avenue until December. Just blocks from my apartment, the market is an ideal Saturday morning activity, especially since we have been having such beautiful Pacific Northwest weather lately.
As I thought about what I wanted to cook this weekend, I thought it would only right to take advantage of the variety of seasonal, locally grown vegetables the market sells. Since I knew it would be a beautiful weekend, I also I had no desire to spend too much time in the kitchen, so the dish needed to be quick and easy. After much deliberation, I settled on the humble frittata.
Frittatas are simple and delicious and offer a lot of variability; the filling is completely up to the chef. The only required ingredients are the eggs. Other than that, you have the freedom to add your favorites. I decided to use the mushrooms, chives and spinach I purchased at the market. In addition to the veggies, I added cheese and deli turkey, these are completely optional.
½ cup of white mushrooms
¼ cup of chopped spinach
¼ cup of chopped chives
½ of shredded cheddar cheese
½ teaspoon of salt
¼ sliced deli ham
- Preheat oven to BROIL
- Heat a greased, oven-safe 6 or 8 inch sauté pan on medium heat over the stove and add mushrooms and deli ham for 3 minutes or until mushrooms are brown.
- While mushrooms and deli ham cook, mix together the vegetables, salt, eggs and cheese in a medium sized bowl.
- After the mushrooms and deli ham have browned, add the egg mixture evenly over the mushrooms and meat and turn the heat to low for 2-3 minutes or until the edges of the egg start to become stiff.
- Put the pan into the oven to finish cooking for another 2-3 minutes or until egg is completely cooked through and stiff.