Farm-Fresh Frittatas: A Minnesota Farmer's Market-Inspired Brunch

Hello, Minnesota foodies! I'm Lena Larson, and today I'm bringing you a brunch recipe that's straight from our beloved farmer's markets to your kitchen: the Farm-Fresh Frittata. This dish is packed with locally-sourced veggies, farm-fresh eggs, and a whole lot of love. Trust me, it’s as delicious as a Sunday morning should be.

Ingredients:

• 8 large eggs
• 1/4 cup milk (or cream for a richer taste)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach
• 1/2 cup diced red bell pepper
• 1/2 cup thinly sliced red onion
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh basil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, milk, salt, and black pepper. Set aside.
3. In an oven-safe skillet, heat the olive oil over medium heat. Add the red onion and bell pepper, sautéing until they’re tender (about 5 minutes).
4. Add the cherry tomatoes and spinach to the skillet, cooking until the spinach wilts (about 2 minutes).
5. Pour the egg mixture over the veggies in the skillet, making sure everything is evenly distributed. Do not stir.
6. Sprinkle the shredded cheddar cheese and fresh basil over the top.
7. Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the frittata is set and slightly golden on top.
8. Remove from the oven and let it cool for a few minutes before slicing.

Serving Suggestions:

Slice up your freshly baked frittata and serve it warm. Pair it with a side salad or some crispy toast for a well-rounded brunch feast. Enjoy!

Happy cooking!

~Lena