farmers’ market frittata

Even though we’ve only lived here four years, Brian and I have fallen completely in love with Charlottesville.  One of the things we enjoy most about this little city is the strong local food movement.  We visit the farmer’s market each weekend during the season to gather our meat, eggs and produce for the week (whatever we’re not growing in our own garden) and have long conversations with our favorite farmers. We get to see photographs of the chickens who lay our eggs pecking the ground in their grassy field, the cows and their new calfs, and the bee hives housing the bees that are pollinating the plants from which our vegetables grow.

fritt merge 1

It is undoubtably our favorite part of the week, and we make sure to leave ourselves with plenty of time to talk to Richard about the problems we are having with our own tomato plants and to gush to Jean about the magic of her hens’ eggs. We have a direct connection to the people who supply the food on our table, something that I think the majority of the world population doesn’t have and may not understand.

fritt 3

I know that we’re very fortunate, and was reminded of it again last week when I made this vegetable frittata.  As we sat down to eat I realized that every single ingredient, except for the parmesan cheese and olive oil, was locally grown.   The eggs, milk, bell pepper, leeks and zucchini all came from the farmers’ market, and the herbs were grown in our own garden.  How cool is that?!? I’m not trying to rub it in, I’m really not, I just had to share with you all the amazing feeling that I had knowing that our dinner was not only delicious, but also supporting our local farmers.

fritt 4

With Food, Inc. just out (which I haven’t seen yet, gasp!) I’ve read a lot more chatter in the food blog world about being aware of where our food comes from.  Its exciting, and I’m so glad to see bloggers with serious readership and influence supporting the cause.  To join in, I wanted to share a couple of sites I’ve recently read about that may help you discover local food providers in your area.  And, for my Charlottesville readers, I’ve added a new local page to the top bar.  I know that I am probably missing a lot of great resources so if you have any to add, please leave a comment!

fritt 5

I challenge you all to make this frittata and try to include at least one local ingredient, even if it is just herbs from pots on your porch.  Every little bit counts!

Feel free to switch up the veggies, the recipe is very versatile.  And delicious too, I might add.

Farmers’ Market Frittata


  • 8 large eggs
  • 1/2 cup plain greek yogurt (for a silkier texture) or 1/2 cup whole milk
  • 4-5 good grinds of sea salt
  • pinch of freshly ground black pepper
  • 2 tbsp fresh chives, minced
  • 1/4 cup fresh parsley, minced
  • 1 red bell pepper, chopped to 1/4-inch dice
  • 1 zucchini, chopped to 1/4-inch dice
  • 1 leek, white and pale green part only, halved then sliced thinly
  • 2 tbsp olive oil
  • 1/2 cup freshly grated parmesan cheese


  1. Whisk together eggs, salt, pepper and yogurt or milk until smooth.  Add minced herbs and stir well, set aside.
  2. Heat oil in 10 or 12 inch nonstick skillet over medium heat.  Add bell pepper, zucchini and leek.  Cook for 8-10 minutes, until veggies are tender.
  3. Increase heat to medium-high.  Pour egg mixture over veggies evenly.  Cook on medium high for 3-4 minutes, tilting pan and lifting edges of frittata to allow raw egg to run underneath.
  4. Lower heat to low, cover pan and cook for an additional 8-10 minutes, until frittata is mostly set.  Shake pan occasionally while cooking.  Meanwhile, place a rack at the top of the oven and turn broiler on to high.
  5. Remove frittata from stovetop when it is mostly set.  Sprinkle cheese across top and place in oven, under broiler.  Broil for 1-2 minutes, watching carefully to not let it get to brown.  You just want a few spots of brown across the top, and bubbly cheese.
  6. Remove from the oven and allow to cool in pan for about 5 minutes.  Remove to cutting board or large plate, cut into wedges and serve.

fritt 6


22 responses to “farmers’ market frittata

  1. I so want to move to Cville…. and have dinner at your house! 🙂

  2. I love it! 🙂

    I agree that farmers’ markets are one of the best places to go this time of year. We are so lucky in VA to have access to such a wide range of wonderful local foods.

  3. I’ve had frittata on the brain lately! Thank you for posting your recipe – I’ll definitely have to incorporate some of your ideas into my single-serving ones later this week.

    Even though I’m a West Coast girl, I’ve heard such great things about Charlottesville that I think I’d jump at the chance to apply for a good job there someday. It’s cool to think about, anyway!

  4. Lovely photos!!

    Hope i cam enjoy that market too someday 🙂

  5. Great post! You’re so right about the farmer’s market. I definitely don’t get there every week (although I should!) I’m going to have to make a trip on Saturday:)

  6. I am heading to green city right now! Lovely frittata.

    I think I would like C-ville. Do they need any lawyers? 😉

  7. Beautiful, rustic looking frittata. I’ve never been able to slide mine out of the pan and keep it so perfect looking!

  8. Your food is always so fresh and bright. I love it.

  9. I’m so jealous of your availability of local food! We have a tiny farmer’s market with about 8 booths.

  10. This looks like something even I can do. Great post!

  11. i love the idea of using greek yogurt in a frittata! must try 🙂

  12. Beautiful frittata! Love the local inspiration too.

  13. I’ve seen Food Inc., and it does get you all riled up to clean up the way you eat. I keep trying to incorporate small changes, like buying organic or from the farmer’s market when I can. The added benefit is that I feel so much better. You’re right, every little bit adds up. This looks like a perfect farmer’s market meal,that wouldn’t weight one down in this summer heat. I especially love the addition of parmesan!

  14. What a beautiful frittaa! As always, you make me nostalgic for C’ville.

  15. It really is a wonderful feeling to know that your food is supporting local farmers. And the farmers market stuff usually tastes better, too!

  16. Okay, how come my frittatas never come out looking beautiful like yours? D: It’s unfair!

  17. aww what a perfect little famers market homegrown meal and it looks amazing!

  18. Now that is a tasty looking egg dish…

  19. Hi Andrea- I’ve never commented on your blog before, but I enjoy reading your posts, recipes, and your wonderful photography of course.

    Its really great to hear you talking about buying local food and the importance of understanding where our food comes from and connecting ourselves to it. I am an intern at Slow Food USA working on a new campaign called Time for Lunch. It is a national campaign to give kids real food at school and work towards a system that supplies locally grown food to children in school lunches. After reading this post it made me think you and other readers might be interested in learning more about the campaign so if you are check out the website at

    And I just had a frittata for dinner the other night!

  20. I love frittata’s. Your’s is so beautiful! Could you pass me a piece, please!


  21. That looks fantastic! I raise chickens for the farm eggs and I am always looking for recipes like this. Thank you!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s