Farmer’s Market Frittata

I remembered that I had the cookbook Farm to Fork by Emeril Lagasse, and he suggested making a vegetable frittata, and adding good already cooked young kale, so that’s what I did! Kim ate 3 helpings and a big salad of lovely lettuces from Birdsong Farm, so I would say that it was yummy. I added the kale and a steamed leftover potato that we had, left out the ham and the corn, and used parsley, rosemary and basil because that is what is growing right outside the back door. We love rosemary, but it is strong, so don’t use it if you don’t like it!

Here’s the recipe:

Farmer’s Market Frittata

8 eggs
3 tbsp. heavy cream
1/2 tsp. salt
1/4 tsp pepper
3 tbsp. butter
1 cup thinly sliced onions
1 cup thinly sliced peppers
1 cup sliced mushrooms
1 cup fresh corn kernels
1 cup diced ham
2 tbsp. chopped fresh herbs
1 cup grated swiss cheese
In a small bowl, whisk eggs, cream, salt and pepper together. Melt 2 tbsp. butter in a 10 inch skillet over medium high heat. Add the onions and peppers and saute until soft, 7 or 8 minutes. Add all the vegetables and the ham if using. Add the remaining tbsp. butter and lower heat to medium. When butter melts add the egg mixture. Sprinkle the herbs on the top and the grated cheese. (I had colby jack cheese and it was great). Cook undisturbed for 3 minutes. Then place under the broiler for 3 or 4 minutes and eat!
Serve hot or warm. It says it serves 6 but I was feeding Kim, so maybe 4 people.

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