This week's Did You Know: the word Frittata translates from Italian as "egg cake?" It's true! Let's talk about egg cakes!
Call it a frittata, call it an egg cake (note to self: call it an egg cake from now on). Either way, this delicious recipe from Chase Hill Farm is loaded with fresh, locally sourced eggs, cheese and veggies. You can do all your shopping for this egg cake at the Amherst Farmers' Market...all of it! Plus, you'll get to talk to some nice farmers, which is a reward in itself.
Early Summer Frittata
1 Tbsp. olive oil
5 baby zucchini from Simple Gifts Farm
1/2 chopped sweet purple pepper from Queen's Greens
5 scallions from Choice Farm, chopped
8-10 pasture-raised eggs from Chase Hill Farm
3 Tbsp. cream or milk
2 Tbsp. chopped parsley from Choice Farm
1 cup cheese chunks, your favorite Chase Hill Farm cheese!
(I used Tomme de Normande; Farmstead or Alpine Autumn are also good choices)
Heat oven to 400 degrees.
Heat olive oil in an ovenproof skillet (cast iron is my favorite!) over medium high heat. Sauté sliced zucchini and pepper 3-4 min. Add scallions and cook 1 minute longer, then reduce heat to low.
Whisk together eggs, cream, parsley, and salt & pepper. Sprinkle cheese over vegetables, then pour in egg mixture. Without stirring, cook until edges start to set. Transfer pan to oven and cook 10-12 min. until puffed and set.
Serve with the first sugar snap peas from the Kitchen Garden, early cherry tomatoes from Old Friends Farm, a loaf of peasant wheat bread baked by Bread Euphoria, and wine from Mt. Warner Vineyard.
All these local farm ingredients can be found at the Saturday Amherst Farmers' Market!
Bringing you organic, grass-fed, pasture-raised, locally-sourced blog posts on a semi-weekly basis from the Amherst Farmers' Market.