Everything Local Frittata
Summer is finally here, and for us that means local produce! We're so excited to share this delicious frittata recipe that features completely local or regional items. We start with Allison Centennial Farm eggs, Kilgus Farmstead milk, and Prairie Fruits Farms fresh chevre. Then we added local asparagus, tomato, mushrooms, garlic, and herbs from some of our favorite local farms including Olive Berry Acres, Flyway Farms, Green Pantry Nursery, and Open Hands Farm! The result is a beautiful and tasty frittata that is perfect for a Sunday brunch or a weekday lunch.
Ingredients
Olive oil
1 1/2 tablespoons
Allison Centennial Farm eggs
8
Kilgus Farmstead whole milk
1/4 cup
Prairie Fruits Farm chevre
4 ounces
Garlic cloves, minced
2
Asparagus, chopped
1/2 bunch
Red tomato, chopped
1
Mushrooms of choice, sliced
1 cup
Fresh thyme
4 sprigs
Fresh basil, chopped
2 tablespoons
Salt and pepper
To taste
Prep time: 10 minutes
Cook time: 12 minutes
Servings: 6
Calories per serving: 286
- Prep all veggies:
- Snap the woody ends off the asparagus, then chop into 1" pieces.
- Rough chop the tomato.
- Finely mince the garlic.
- Remove the stems from the mushrooms, then thinly slice.
- Finely chop the basil.
- Remove thyme leaves from the sprig.
- Preheat oven to 425 degrees.
- Heat a large cast-iron or other oven-safe skillet over medium-high heat. Use a spatula or grill brush to coat the edges of the pan.
- Add the asparagus and mushrooms and cook until they begin to soften, about 4-5 minutes.
- Add garlic and tomato, and cook 1-2 minutes more.
- Meanwhile, whisk together the eggs and milk in a small bowl. Season with salt and pepper.
- Pour the egg mixture over the vegetables and cook for 2-3 minutes. Sprinkle the thyme and basil on top, then crumble in the goat cheese.
- Bake in the oven for 10-12 minutes until the eggs are set.
- Cut into 6 slices and serve!