Difficulty rating: 2 chef's hat (out of 5)
Prep Time: 15 minutes
Cook Time: 25 minutes
You can substitute any garden veggies into this simple and fun recipe. If you don’t own an oven-proof skillet, make it into a stove-top scramble.
Reserve 2 tablespoons of tomatoes, ½ cup leafy greens, 1 olive, and ½ Tbsp goat cheese for the topping. Chop olives, green, and ramps (using both the white bulb and green leaves of the ramps) and set aside.
In a medium bowl, whisk together eggs, milk, cheese, chopped olives, and spices. Set aside
In a large oven-proof skillet, heat oil over medium high heat. Add garlic and sauté for 1 minute. Then add ramps and tomatoes and sauté for another couple minutes. Add greens and cook until wilted. Pour egg mixture into hot pan and mix quickly. Tilt pan slightly and with a spatula gently lift edges of the frittata and let egg run underneath to cook, creating a firm underlayer. Do this for the first 3-4 minutes of cooking.
Cover and turn the heat to low. Continue to cook, shaking pan and using spatula to loosen to prevent the frittata from sticking to the bottom. Continue until the bottom becomes golden brown and the eggs are about set, about 10 minutes. While frittata is cooking, move rack in oven to the top and turn broiler on high.
When frittata is golden brown underneath, uncover and place under broiler for 2-3 minutes. Check frequently to prevent burning. Remove frittata from oven and allow to cool.
When cool, invite your kids to create a fun face or picture with the toppings. Frittata can be served hot or cold. Store in a covered container and refrigerate up to 3 days.
Inspired by Owen Maroney
Local Foods Recipes
A collection of meals and snacks that are healthy, tasty, easy-to-prepare, culturally-significant, and feature seasonal, locally-sourced ingredients.
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