Green Friday Frittata Recipe

It’s the end of the week, and your new farm box is on the way. You still have veggies (and eggs!) to use up before you re-up. Frittatas are tasty, practical, versatile, and nutritious. Any vegetable goes, and any time of day is a good one for savory eggs. Eggs, broccoli, asparagus, and cheese are from Coldwater Farm Hub.

2 tablespoons extra virgin olive oil

1 medium yellow onion or 1-2 leeks, white and light green part rinsed and chopped

3 cups chopped green veggies (broccoli, spinach, chard, asparagus, etc)

6 eggs

2 garlic cloves, minced

(optional ) 1/2 - 1 cup grated cheese like cheddar or parmesan

(optional) chopped tender herbs like parsley, tarragon, and chives

Heat oven to 350 degrees.

In a medium (about 10”) skillet, heat 1 tablespoon olive oil. Add onion and cook until almost soft, about 5 minutes.

Add chopped veggies and cook until crisp-tender, about 5 minutes, adding a small amount of water when pan gets dry. Season to taste with salt and pepper. Spoon mixture into a bowl. Set aside and rinse/wipe pan (carefully, it’s hot!).

In a large bowl, whisk eggs. Add chopped garlic and, if using, cheese and herbs. Add the cooked vegetable mixture to the eggs and stir.

Heat the clean skillet over medium heat and add remaining tablespoon of olive oil, coating the pan’s bottom and sides. Pour in egg mixture. I like to use a rubber spatula to gently scoop the perimeter, allowing egg to run underneath. Once the edges are cooked (about 5 minutes), place the skillet in the oven. The frittata is done when the center is set.

Serve warm or at room temp for breastfast, brunch, lunch, dinner, or snack!