Farmers’ Market Frittata Recipe

Farmers' Market Frittata

5.0

(2)

2 Reviews

Slice into this hearty frittata that's packed with peak-season produce and cheese.

Laura Kanya

Published on June 2, 2023

Southern Living Farmersâ Market Frittata in the pan with a couple of slices cut out on blue plates — Photo:
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

Active Time:

20 mins

Total Time:

50 mins

Servings:

We’ve distilled the flavors of late summer into a hearty breakfast made with kale, peppers, and fresh herbs in this frittata. Not ones to skimp on flavor, we use heavy cream to create a rich and silky egg texture, and fold in shredded Cheddar for sharp, cheesy goodness.

The garlic, chives, and fresh dill shine through all the dairy to add depth to this veggie-heavy skillet. Speaking of vegetables, feel free to substitute whatever looks best from the farmers’ market. That might mean eggplants instead of peppers (or a combination of both), spinach rather than kale, or fresh cilantro in lieu of dill.

Whatever vegetables you use, make sure to cook them in the same pan that you plan to build the frittata in. Not only will there be less clean-up, but this allows you to capture all the flavor built up while sautéing them.

Serve this recipe as is, or as part of a larger brunch spread with Bloody Marys, a green side salad, and freshly brewed coffee. And don’t forget to put out a bottle of hot sauce for the table, because those who like a little heat will love a splash on this frittata.

Ingredients

12 large eggs, lightly beaten
8 oz. sharp Cheddar cheese, shredded (about 2 cups)
1 cup heavy whipping cream
1 Tbsp. chopped fresh chives, plus more for garnish
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
2 Tbsp. olive oil, divided
3/4 cup thinly sliced red onion (from 1 small onion)
2 mini pepper sweet mini peppers
4 cups roughly chopped curly kale leaves (from 1 bunch)
1 large garlic clove, grated
Chopped fresh dill

Directions

Preheat oven to 400°F. Whisk together eggs, cheese, cream, chives, salt, and black pepper in a large bowl until combined. Set aside.
Heat 1 tablespoon of the olive oil in a 10-inch cast-iron skillet over medium. Add sliced red onion and peppers; cook, stirring occasionally, until softened, 4 to 6 minutes. Transfer to a plate.
Heat remaining 1 tablespoon olive oil in skillet. Add kale and garlic; cook, stirring often, until kale is wilted, 1 to 2 minutes. Transfer half of kale mixture to a plate, and set aside. Return half of onion and peppers to skillet; stir to combine. Pour egg mixture over vegetables; sprinkle with reserved kale mixture, onion, and peppers. Cook on medium-low until edges are set, 1 to 2 minutes.
Transfer to preheated oven, and bake until center is set, about 20 minutes. Let stand 10 minutes before serving. Garnish with fresh chives and dill.

Farmers' Market Frittata

Ingredients

Directions

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