What I Cooked Last Weekend . . .

Farmers Market Saturdays are in Full Swing!

Now's the time to load up seasonal produce, locally sourced honey, eggs, milk and cheese

-and of course artisan made breads, pasta, oils and spice blends.

I was recently invited to my local Freedom Farmers Market, here in Atlanta, to present a cooking demonstration showcasing my Your Resident Gourmet Cooks! spice line and some truly wonderful produce from local farmers. There was even a block of feta-courtesy of some local goats.

Given so many items to choose from-I decided not to choose but to use all that produce in what I call a, "Farmers Market Frittata'.

The recipe serves 3-4 and is free and easy-like a Saturday morning at the farmers market.

~chop, dice or shred your produce; about 6 cups

~crack 6 of your eggs in individual cups-sometimes farm fresh eggs have an unpleasant surprise inside

~crumble, slice or shred your cheese; about 1/2 cup

Place about 2 tablespoons of oil into a 9-inch skillet-over medium heat.

Add your veggies-hardest, like onions, peppers, potatoes, first and then soft veggies like bell peppers and tomatoes last. Cook about 3 minutes for each.

Continue adding your vegetables. Stir.

Season to taste-I use Duck Duck Chicken Poultry Seasoning & Rub in my Farmers Market Frittatas.

Make a well in the center of your skillet and add your eggs. This is where it gets personal-runny yokes take

less cooking time than a hard scramble.

Stir in cheese & Enjoy!

Chef Jenn