Frittata is a wonderful way to use vegetables from farmers’ market. Its basic recipe is very simple- sauteed veggies, eggs, sometimes cheese, sometimes herbs thrown in. It almost sounds like a omelet, which it sort of is.
The trick to a really good frittata isn’t really the ingredients. It’s knowing what ingredients go well together. In my case, I love the savory flavor of swiss cheese and mushrooms. Add some thyme, onions, and garlic, and you’ve got a recipe for a really excellent frittata.
Ingredients (play around with the amounts):
Thunder Mountain Swiss cheese, from Chapel Hill Creamery (can use Gruyere, Emmentaler, or a combo of two), grated
fresh Shiitake mushrooms, from Spain Farms, about 1/2 lbs, sliced
half of Vidalia onion (from Georgia), quartered and sliced
as much fresh garlic you like, thinly sliced, from Small Potatoes Farm
bunch of fresh thyme (because everyone could use more thyme! ha!), from my front yard
4-5 eggs, from Fickle Creek Farm
splash of milk, from Maple View Dairy
salt and pepper to taste
Heat up a cast-iron pan, or any saute pan you can put in the oven (the handle should be metal), around medium-high heat. Add about a tablespoon or so of olive oil, and also a tablespoon or so of butter. You want roughly equal amounts of both, and the oil/fat should cover the pan.
When the oil/fat is hot (it takes about a minute or so), add onions and garlic. Sautee until soft. Add the mushrooms and thyme leaves (you can easily get thyme leaves by running your fingers down the stem- the leaves will fall off). Keep sauteeing until mushrooms get soft and slightly charred. Add salt and pepper to taste.
In the meantime, whisk together eggs and a splash of milk. Grate the cheese if you haven’t done so. Pour the eggs-milk mixture into the pan, and lower the heat to med-low. Let the eggs set- it will look kind of solid around the edges. Turn your oven to broil function, high. If the edges look mostly solid and the top looks a little wet, that’s okay. That’s your cue to sprinkle the cheese all over and then put the pan into the hot oven. Let it stay there for about five minutes or so, when the top is a little browned.
Take out of oven, and let it cool for a minute or so. Slice into wedges, and serve with a nice arugula salad (it’s particularly good right now, especially from Tiny Farms) and beverage of your choice (a nice glass of wine would go well with this- it’s very French).
Leftovers are also excellent cold with a small bowl of soup, which makes it a perfect dish for autumn.