Bob’s Note: As promised here is the first installment from our new semi-regular blogger, Carrie Robinson, the Frugal Foodie Mama. Carrie will be here once each month during the Summer Season sharing a family-tested recipe using products from the Market. Vist Carrie’s site often for even more great food ideas. And follow her on Facebook as well. Thanks, Carrie!
If you visit the Bridgeport Farmers Market on any given Sunday during their outdoor season, you are sure to find at least 20 different local farmers selling their freshly picked vegetables and pasture raised eggs & meats from baskets and coolers at various tables throughout the market. I am on a mission this outdoor farmers market season to show you how you can create a delicious meal purchasing only locally grown & raised produce and meats at the market this summer. Each month I will be sharing a recipe to the Bridgeport Farmers Market blog inspired by and featuring some of my favorite fresh & local finds from the market.
For the month of June, I am sharing a tasty frittata recipe with you all. This Farmers Market Frittata is brimming with pasture raised pork sausage and fresh rainbow chard, both purchased from local farmers who make a regular appearance at the Sunday market each week. If you are not familiar with a frittata, it is basically like a huge omelette minus the frustrating folding and flipping. Everything is sauteed and baked in one skillet making clean-up super easy and quick.
I think my favorite thing about frittatas is how versatile they are. You can easily swap out or leave out any ingredients that you don’t like or add in veggies & meats that do you like. Not a fan of rainbow chard? Add fresh spinach instead. Happen to be vegetarian? Leave out the sausage and add more fresh market veggies. You can add your favorite shredded cheese to this as well. With so many locally grown & sourced options available at the farmers market each week, the possibilities for this frittata recipe are pretty much endless. But the versatility of frittatas doesn’t end there. Frittatas are perfect to serve for any meal of the day- breakfast, brunch, lunch, or dinner.
This month’s recipe features fresh produce and pasture raised pork from Jennings Brae Bank Farm, Harmony Farm, & Hawthorne Valley Farm. Be sure to stop by their tables during your next visit to the Bridgeport Farmers Market, & tell them I sent you. 😉
Farmers Market Frittata
by Carrie Robinson
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients (Serves 6-8)
- 2 tbsp of olive oil, divided
- 1/2 lb. pasture raised pork sausage from Jennings Brae Bank Farm
- 1/2 of a yellow or red bell pepper, chopped
- 1 bunch of rainbow chard from Harmony Farm, stems & leaves chopped & then separated
- 1 dozen pasture raised eggs from Harmony Farm
- 1/2 cup green onions from Jennings Brae Bank Farm, chopped
- 8-10 fresh lemon basil leaves from Hawthorne Valley Farm, chopped
- Salt & pepper
Preheat your oven to 400 degrees.
In a 12 inch cast iron skillet or an oven safe skillet, heat 1 tbsp of the olive oil over medium-high heat. Once heated, add in the pork sausage. Cook until browned, about 5-6 minutes. Remove from the pan and allow to drain on a paper towel lined plate.
Add the second tbsp of olive oil to the pan. Then add in the chopped bell pepper & rainbow chard stems. Season with salt & pepper. Saute until tender, about 3-4 minutes. Add in the chopped rainbow chard leaves, & saute until just slightly wilted. Add the browned sausage back to the pan.
In a large bowl, whisk together the 12 eggs. Pour the beaten eggs over the sausage & vegetables in the pan. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set. Sprinkle the chopped green onions & lemon basil leaves over top of the frittata.
Transfer the pan to the oven & bake until the eggs are set, about 8 to 10 minutes. To check if the frittata is ready, 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.
Allow it to cool for at least 5 minutes before slicing. Serve immediately. Enjoy!
Any leftover frittata can be kept in an airtight container in the fridge for 3-4 days.
For a printable version of this recipe click here.
Carrie, a Bridgeport native, is the blogger, recipe developer, & photographer behind Frugal Foodie Mama.