The farmer’s market season is well under way, offering a wide variety of locally grown produce and naturally raised meats and eggs.  Just last weekend I went to a farmer’s market in Atlanta, GA and found fingerling potatoes, a variety of squash, squash blossoms, baby carrots, herbs, mushrooms, leafy greens, lettuce, scallions, berries, bok choy, cucumbers, radishes, broccoli, asparagus, corn, eggplant, and tomatoes... just to name a few!  As soon as I saw the chanterelles and squash blossoms I knew I had to seize the opportunity to use them to make a Farmer’s Market Feast.  This frittata recipe using these market ingredients is simple but elegant.  Served up with lightly dressed baby greens and some crusty bread, it makes the perfect Sunday- or any day- brunch!

Check out Greenopia’s guide to farmer’s markets in the New York, Los Angeles, and San Francisco Bay areas to find local produce near you.    

Chanterelle & Squash Blossom Frittata

Serves 6-8

8 organic eggs

½ cup organic cream

¼ cup chopped organic chives

15-20 organic Squash blossoms

2 cups local Chanterelles, roughly chopped

½ cup organic red onion, thinly sliced

1 organic garlic clove, minced

½ cup crumbled local goat cheese

2 tbsp organic extra virgin olive oil

Salt and pepper

Preheat oven to 375°. 

In a mixing bowl, combine the eggs, cream, chives and a pinch of salt and pepper and whisk for 1-2 minutes.  Set aside. 

In a large oven-proof skillet, heat the olive oil then sauté the onion over medium heat until translucent, about 3 minutes.  Add in the garlic and chanterelles and sauté another 3-5 minutes, until the chanterelles are tender.  Gently add in the squash blossoms and sauté 2 minutes. 

Pour in the egg mixture, stirring it around gently to distribute the vegetables evenly throughout the egg.  Let the eggs set up for 3-5 minutes on the stove top. 

Sprinkle the cheese on top and then transfer the skillet to the oven and bake for another 5-7 minutes, until the eggs have set on top.  Remove and allow to cool. 

To remove, run a knife around the edge of the pan and use a spatula to loosen the frittata from the pan and gently guide the frittata out onto a platter. 

>> Check out "Five Best Cold Soups for Hot Summer Days" for more great green recipe ideas!