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Kelli Foster
Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
updated Jan 29, 2020
summer
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This built-for-summer frittata is studded with the rich, creamy tang of goat cheese and whatever you happen to tote home from the farmers market.
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From breakfast for dinner to lazy weekend brunches, this is the built-for-summer frittata template to keep by your side. It’s inspired by my favorite summery take on cheesy scrambled eggs, and studded with the rich, creamy tang of goat cheese and whatever you happened to tote home from the farmers market.
Here’s What to Pick Up at the Farmers Market
Just about all the mix-ins for this frittata can come straight from the farmers market. Pick up the herbs, a couple ears of corn on the cob, and tomatoes suggested in the recipe below, or grab any other fresh, of-the-moment produce that looks good to you. This is more of a template than a strict recipe. Get the basics down, and you can swap in different veggies and herbs based on what you have handy. Depending on your farmers market, you might even be able to snag some farm-fresh eggs or local goat cheese.
- Corn on the cob
- Tomatoes
- Any herb
- Eggs (bonus item!)
- Goat cheese (bonus item!)
The basic template for farmers market frittata:
2 veggies + any herb + eggs + goat cheese
Can’t find something on the list of ingredients, or spot something different at the market that’s too good to pass up? No problem! This frittata is a template rather than a recipe, so revisions are encouraged. It’s more important to pay attention to the building blocks you need to make it.
How to Pick the Best Tomatoes
We’re heading into peak tomato season, which means these fragrant, juicy red orbs are in abundance at the farmers market. Look for cherry tomatoes that are deep in color, with smooth, unwrinkled skin, and are plump for their size. Also, don’t be afraid to smell the package — it will let you know how flavorful the tomato may or may not be and alert you to any spoilage inside the container.
If you’re picking up larger tomatoes, choose ones that are heavy for the size with deep coloring, and a sweet, earthy aroma.
Know the best knife for slicing tomatoes: Are You Using the Best Knife for Slicing Your Ripe Tomatoes?
Always Buy Fresh Herbs at the Farmers Market!
PSA: Do not leave the farmers market without a bunch of fresh herbs (any type of herb!) in your tote! Not only are they stocked in abundance and totally inexpensive right now, but it’s also a small addition that makes such a big difference in just about any recipe.
Save the Tomatoes for Last
Since they’re so juicy, partnering ripe tomatoes with eggs can prove tricky. When mixed into the eggs too soon, they have a tendency to release too much liquid, leaving the frittata loose and watery. Here we avoid a watery frittata by adding the tomatoes to the skillet after the eggs are evenly settled in the pan. Since the frittata will only require a couple more minutes on the stovetop and a few more in the oven, the eggs will keep their tender texture without getting watery.
Farmers Market Frittata
This built-for-summer frittata is studded with the rich, creamy tang of goat cheese and whatever you happen to tote home from the farmers market.
Serves 4 ro 6
Nutritional Info
Ingredients
- 2 tablespoons
unsalted butter
Corn kernels from 2 medium ears of corn
- 1 teaspoon
kosher salt, divided
- 1/4 teaspoon
freshly ground black pepper
- 8
large eggs
- 1/4 cup
whole or 2% milk
- 3 tablespoons
coarsely chopped fresh herbs, such as basil, parsley, mint, cilantro, or tarragon
- 4 ounces
fresh goat cheese, crumbled, divided
- 1 cup
cherry tomatoes, halved, or 1 medium tomato cut into 1/2-inch slices
Instructions
Arrange a rack in the middle of the oven and heat to 400°F.
Melt the butter in a 10-inch skillet over medium heat. Add the corn, 1/2 teaspoon of the salt, and pepper, and cook, stirring occasionally, for 2 minutes.
Whisk together the eggs, milk, and remaining 1/2 teaspoon salt in large bowl. Stir in the herbs and half of the cheese into the skillet, then pour the egg mixture over top.
Tilt the pan to make sure the eggs settle evenly over all the vegetables. Top with the tomatoes and remaining cheese. Cook until the eggs at the edges of the pan beginning to set, 2 to 4 minutes.
Transfer the skillet to the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven.
Cool in the pan for 5 minutes, then slice into wedges and serve warm.
Recipe Notes
Storage: Leftovers can be stored in a covered container in the refrigerator for up to 5 days.
Farmers Market Suppers
Shopping the farmers market for seasonal veggies and herbs is one of the greatest joys of summer. It’s so easy to get excited by all the fresh produce of the moment and fill a tote with a little bit of everything. If you don’t have a plan, figuring out what to do with your haul once you get home can feel a little overwhelming. This series will help change that. We’re sharing five versatile and delicious templates that will teach you how to turn any farmers market purchase into dinner.
These photos were shot at The Hunterdon Land Trust Farmers Market in Flemington, New Jersey.
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Breakfast
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dinner
easy
Eggs
