I love this time of year, when our local farmers markets are in full bloom.  I find the offerings of fresh and beautiful veggies so inspiring, I often get carried away and buy way too much!   Leaving with my bags loaded with more than we can usually eat in the week, happily planning meals in my head as I drive home. 

Farmer’s Market Bounty

This week I brought home spring onions with long green tops, more than a foot in length from Taliaferro Farms, shitake mushrooms from Madura Farms and herbed goat cheese from Acorn Hill, plus gorgeous eggs in shades of browns and blue from Wrights Farm which even inspired my five year old Evan to try “oval eggs” (hard boiled) for the first time ever!   

I cooked up this delicious and quick version of frittata, starting on the stove top and then finishing it under the broiler to get a nice golden brown top.  I used the spring onion tops, which I think are even more flavorful than the onions themselves and cook up quicker too.

I sprinkled bits of herbed goat cheese along with crisp cooked shitakes, all over the top just before placing under the broiler, but any goat cheese you like; flavored with herbs, garlic or just plain, would be delicious here. 

If you can’t find young onions with the greens attached, scallions or leeks would work just as well.  In fact frittatas are so versatile you could really add most any combination of veges and cheese you like and come out with great results!  

Farmer’s Market Frittata

with Crisp Shitake Mushrooms, Spring Onions and Goat Cheese

 Author: Sweet Green Kitchen’s Jen Jones

Serves about 4 as a light main dish with a salad or other veggies on the side, also perfect for brunch with a warm crusty roll.

Ingredients:

5 or 6 Shitake Mushrooms

Spring Onion Greens (that’s the onion tops) from about 3-4 onions

Or sub with 2 bunches Scallions OR 2-3 Leeks

6- 8 Eggs (depending upon size)

Grated Asiago Cheese – about ¼ cup or more to taste

2 ounces creamy Goat Cheese

Butter and Olive Oil

Salt (flaked sea salt if you have)

Ground Black Pepper

Directions:

Heat a large non stick (oven safe) skillet (either a 10 or 12 inch pan will work) over a medium flame.

Wash, dry and slice the Shitake mushrooms.  Melt a bit of butter (about a teaspoon or two) into the skillet and then add in the mushrooms.  Sauté the mushrooms for several minutes until they get nice and crispy.  Once they’re crispy, sprinkle a little flaked salt and stir around and then remove from the pan.

While the mushrooms are cooking, clean and slice the green onion tops.

Into the same pan you’ve just removed the mushrooms from, add a little swirl of olive oil and then the onion greens.  Season with a little salt and pepper.  Sauté until softened and beginning to brown just a bit.

While the onion greens are cooking, whisk together the eggs in a medium bowl.  Season with salt and pepper and add about 2 tablespoons of the grated Asiago cheese.

Once the greens are cooked, spread them flat over the inside of the pan so they cover the entire surface, sprinkle with about a tablespoon of grated Asiago, then pour in the eggs and immediately lower the temperature to the lowest setting.  Do not stir.  Once the eggs just begin to set a bit, gently stir them around the pan.

Drop the goat cheese all over the eggs in small bits and then top with the crispy mushrooms and any remaining Asiago.  Remove the pan from the flame and place it in the oven about 4 – 6 inches from the broiler, turn on the broiler, watch carefully and allow to broil about 1 – 2 minutes until the top of the frittata sets and the cheese begins to brown.

Remove from the oven, cut into 4-6 portions, serve and Enjoy! 

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Tagged: Asiago cheese, brunch, Eggs, frittata, Goat cheese, Shitake Mushrooms