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Farmer’s Market Frittata

Sunday, May 13th, 2012

Farmer’s Market Frittata

Serves 4

Saturday is my day to visit our local farmer’s market for eggs and fresh produce. After spending my Sunday afternoon pulling weeds and planting flowers, I was thrilled to remember the fresh bounty in my refrigerator. By combining fresh vegetables and free-range eggs with a few strips of bacon and some Parmesan cheese, I made a delicious frittata, then paired it with toasted home-made bread and fruit for a “breakfast-for-supper” meal.


2 oz. fresh baby spinach, stemmed and washed, then dried to remove as much water as possible
2 oz. fresh kale or Swiss chard, washed, removed from stalk and coarsely chopped
1 small shallot chopped (should make approximately 3 tablespoons)
4 slices of bacon
6 eggs
3 tablespoons of milk
½ cup of shredded Parmesan cheese, plus ¼ cup shredded Parmesan cheese for topping the frittata
¼ teaspoon salt
1/8 teaspoon coarsely ground black pepper

1 teaspoon olive oil and 1 tablespoon reduced-fat butter (Land-o-Lakes) for sautéing the vegetables

Preheat the oven to 475 degrees.

Cook the bacon strips in an oven-proof, non-stick skillet. Drain the cooked bacon on paper towels. Set aside to cool, then coarsely chop to make large bacon bits.

In a medium bowl, mix the eggs with the skim milk, ½ cup of shredded Parmesan cheese, and the salt and pepper. Set aside.

Stem and wash the spinach and wrap in a towel to absorb as much water as possible. Wash and dry the kale and tear the leaves away from the stalk, then coarsely chop the kale and set aside. Wash the red onion, removing the outer membrane, then finely chop.

Sauté the vegetables in the skillet, starting with the onion and stirring it until the onion is lightly browned, about 2 minutes, then add the kale, then the spinach.  Stir the vegetable mixture until the kale and spinach begin to soften, then stir in the chopped bacon. The entire sauté process takes only 4 – 5 minutes.

Add the egg mixture to the sautéed vegetables in the non-stick skillet, gently stirring the vegetable mixture to distribute around the pan. Cook the egg/vegetable mixture over medium-low heat for approximately 5 minutes, gently running a spatula around the edge of the egg/vegetable mixture as it cooks to prevent sticking. The mixture should begin to bubble in the center, but still be slightly runny. Sprinkle the remaining 1/4 cup Parmesan over the egg/vegetable mixture.

Place the skillet with the egg/vegetable mixture in the preheated oven and bake for 4 – 5 minutes, or until the frittata is firm. Remove from oven and cut the frittata into 4 pieces and serve with bread and/or fruit.

Enjoy…and also check the cooking and bread baking classes added for June and July.  Just click on the tabs at the top of the page and feel free to e-mail me at for additional information.

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