It all started last summer when some guests here at Foxfield Inn asked what we were having the next day for breakfast. I hadn’t gotten that far in my planning yet (for some unknown reason). Since I was headed down to the City Market in Charlottesville, I said let’s see what the farmer’s are selling today and I will make breakfast from that. I came home with vegetables galore! And thus our Farmer’s Market Frittata was born.
I started with Swiss Chard as my base this time, added some spring onions, parsley, squashes and eggs. The chard and spring onions came from Radical Roots, the eggs from Timbercreek Organics across the street from us. Everona Dairy makes the best Chive Sheep’s Milk cheese and I was able to get some from them this time – normally I would use a good cheddar if I can’t get the Chive cheese. The parsley and other herbs I used came from our garden. I only had to purchase the squashes and potatoes at the store as it is a bit early for either of those ingredients to come from local sources.
Farmer’s Market Frittata – Serves8
|Diced squash |
2 tablespoons Vegetable oil
1 bunch Swiss Chard – rainbow, red or green
2 medium Russet potatoes,
½ cup spring onion, diced
1 small yellow squash, diced
1 small zucchini, diced
1 teaspoon salt
½ teaspoon pepper
2 tablespoons parsley, finely chopped
1 tablespoon tarragon, finely chopped
1 cup Shredded Everona Chive or Cheddar cheese
½ cup Shredded Parmesan cheese
9 large eggs, beaten
3 large egg whites, beaten
Preheat oven to 350°F. Spray a 10-inch glass pie plate with cooking spray.
In a 12-inch skillet heat 1 tablespoon of the oil over medium heat. Carefully wash Swiss Chard. Remove stems and coarsely chop. Sauté chopped Swiss Chard until wilted. You may need to do this in batches depending on the size of your skillet. Place chard in a colander and set aside.
|Potatoes – parboiling |
Cut potatoes into eights length-wise. Thinly slice. Cook in boiling water until just tender – approximately 8-10 minutes. Drain and let cool.
Add remaining tablespoon of oil to skillet. Lightly saute onions, squash and zucchini until soft.
Combine chard, potatoes, onion, and next 6 ingredients in a bowl. Taste to determine seasoning. The mixture should taste slightly salty and a bit over seasoned with the herbs (the eggs dilute the flavor). Adjust as necessary.
Add beaten eggs and egg whites to the bowl and stir well. Pour into pie plate. Bake for 40-45 minutes until set in the middle and lightly golden brown on the edges. (I turn the plate 180 degrees halfway through baking.)
|Finished Frittata – without the Hollandaise (please include it!) |
Remove from oven and let cool 10 minutes before serving.
Serve with Hollandaise sauce (made with the leftover egg yolks) and Parmesan Crisps (aka Frigos).
We hope you enjoy this as much as our guests do.
Dan & Kathryn Bundy, your innkeepers