Farmers’ Market Frittata

YIELDS: 6 servings | PREP & COOK TIME: 15 min

INGREDIENTS:

*Ingredients currently available at the farmers’ market

• 4 large eggs*

• 4 egg whites*

• 2 TBSP milk*

• ½ tsp salt, divided

• ¼ tsp pepper, divided

• 1 cup mushrooms* of choice, sliced

• 1 cup kale*, chopped simmer, then puree or leave chunky depending on the soup and your preference of texture. Some ideas are vegetable soup, potato and leek soup, mushroom soup, and butternut squash soup.

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The Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m.-1:30 p.m. in the Wilton Mall Food Court. Find us online at www. saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

• 1 cup bacon*, cooked and chopped

• ½ tsp chopped fresh thyme leaves

• 1 TBSP chopped parsley leaves (reserve some for garnish)

• ½ cup chevre* (or another soft cheese*), crumbled into tiny pieces

INSTRUCTIONS :

1. Preheat broiler and place top rack 4-5” from the element. Whisk together the eggs, egg whites, milk, ¼ tsp salt, and a pinch of pepper and set aside.

2. On the stovetop, melt butter over medium-high heat in an iron skillet. Add vegetables and sauté until they begin to soften for about 3-4 minutes. Add in the bacon, thyme, half of the parsley, 1/4 tsp salt, a pinch of pepper, and cook stirring for 1 more minute.

3. Pour the egg mixture over the veggies and stir to evenly spread the veggies around. Let it cook, about 3-4 minutes. Remove skillet from heat and sprinkle cheese over the top.

4. Place skillet under the broiler until eggs are slightly puffed and cheese begins to bubble and brown, 3-4 minutes. Watch carefully. Remove from the oven, slide frittata onto a serving platter. Garnish with remaining parsley. Slice and serve.

Adapted from the recipe by M&A Farm

by John Reardon for Saratoga TODAY