I don’t know about you, but sometimes when I go to a Farmer’s Market I get so excited about all of the beautiful vegetables that I will just buy and buy and buy, but when I get home I think, “Now what am I going to do with all of this?!” I’ve found that one of the best recipes for extra veggies is a big, beautiful, breakfast frittata! Almost any vegetable will do. Just dice them up, throw them on top of your favorite recipe, and you are cooking Farmer’s Market Fresh!
Farmer’s Markets are becoming more and more popular around the country, even inspiring their own “National Farmer’s Market Week”. And I believe it’s because Farmer’s Markets bring a very unique experience to buyers. Very rarely do you actually get to meet the farmers, ranchers, and gardeners who grow and harvest your food! They are a place where communities come together, conversation is shared, trust is built, and fresh local products are right at your fingertips. To find a Farmer’s Market near you (because there probably is one!) download the Kansas Fresh App, then when you are tempted into buying all of those beautiful vegetables, this recipe right here will steer you right. Enjoy!
Cheesy Bacon Frittata
½ cup milk
Kosher salt and freshly ground black pepper, to taste
4-6 strips of bacon, diced
1/2 sweet red onion, diced
1 sweet red bell pepper, seeds and membranes removed, diced
3 cups fresh spinach, torn
1-2 small zucchini, cut into zoodles using a spiralizer (here’s the one I use*)
1 cherry or tomatoes, cut in half
4 oz. goat cheese crumbles or Feta
Preheat oven to 350 degrees F. In a large mixing bowl, whisk together eggs and milk; season with salt and pepper, to taste.
Heat a 12″ oven-safe skillet over medium heat. (I love my enamel-lined cast iron skillet for egg dishes!) Add bacon to the skillet and cook until lightly browned and slightly crispy, stirring occasionally.
Remove bacon to a paper-towel lined plate and pour all of the bacon fats except 1-2 Tbs. into another container. Return skillet to heat; add onions and bell pepper, cooking until softened a bit; stir in spinach, then add egg mixture to skillet. Let skillet sit on the burner for 5 minutes over medium heat. Top egg mixture with tomatoes, zucchini, reserved bacon crumbles, and Feta.
Place skillet into the oven and bake, uncovered, for 10-12 minutes, just until frittata is set at the center. (No jiggling when you gently shake your skillet. 😊)
Garnish with additional fresh veggies before serving, if desired, for an even prettier presentation.
This recipe could be varied in dozens of ways! Use sausage instead of bacon. Try other veggies. Experiment with different types of cheese. The possibilities are endless, but the results are oh-so-good!
Now You’re Cookin’,
*Contains affiliate links, but I only share products I truly love and use all the time! These could also be purchased at your favorite local cooking store!
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, August 2017. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!
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