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!