Fresh eggs from the Lexington Farmers Market make a delicious frittata

It’s a blessing to have access to such fresh, healthy and food in our community.

Thanks to the numerous farms which are popping up everywhere and the Lexington Farmers Market, which is celebrating their summer opening at the Depot tomorrow, there is an amazing variety of local and fresh food available.

{Image: Lexington Farmers Market}

In my home there are certain items which are staples and eggs are at the top of the list. I was surprised and delighted the first time that I purchased fresh eggs from a vendor at the Lexington Farmers Market. I expected them to be fresh and I expected them to be delicious, but, what I wasn't expecting was to be able to taste the differences between farm fresh eggs and ones purchased from a grocery store. 

Typically, eggs purchased in a store were laid anywhere from up to a month before they are consumed and unless specified, are processed to gain a longer shelf life. Not to say that eggs purchased in a grocery store are not also delicious, because they are. It’s just that once you have tasted a farm fresh egg, you will note the slight variations! I have learned that free range or cage free eggs are healthier and contain higher levels of Vitamin D because the hens are exposed to more sunlight and receive more exercise which overall results in a healthier egg. They also contain less cholesterol and saturated fat as a result. Even the appearance of a fresh egg is unique, with the yolk being more vibrant and the white being more stable.

Eggs aren’t just for breakfast, I have had eggs prepared numerous ways, also served for brunch and dinner. One egg dish that can be served for any meal is a frittata.

A frittata is a baked egg dish that is so simple to make. It is often filled with vegetables, cheese, herbs and sometimes meat. A frittata is basically similar to a quiche with no crust and it is delicious. Here is my recipe for a frittata that will quickly become one of your favorite meals.

INGREDIENTS :

• 6 large eggs as fresh as you can find, for a 10-inch skillet or use 8 eggs for a 12-inch skillet

• ¼ cup of your favorite milk

• 2 garlic cloves, finely minced or 1/2 teaspoon garlic powder

• ½  teaspoon of  salt, 

• Freshly ground black pepper

• ½ stick of unsalted butter

• 4 tablespoons of extra virgin olive oil

• 2 cups - 16 ounces of vegetables (I use anything from spinach to broccoli and tomatoes. Feel free to use what you have on hand or what you like to make your frittata. Try to combine vegetables and herbs that go well together).

• ¼ cup of fresh herbs  basil leaves torn or chopped or 1 teaspoon dried basil (you may also again use what you like. If you prefer another herb, use it).

  4 scallions, chopped

• ½ chopped green or red bell pepper

• ½  cup cheese - you can use a combination of grated cheese and feta or whatever you like.

  Instructions :

• Preheat the oven to 400°F.

• Whisk the eggs, milk, garlic, and salt until well combined. 

• Heat 4 tablespoon olive oil in a  skillet over medium heat. Add the scallions, vegetables, and a pinch of salt and pepper and cook, stirring occasionally, until the vegetables are tender but not overcooked. Melt in the butter and add the egg mixture and gently shake the pan to distribute. Sprinkle with the cheese then bake 15 to 22 minutes or until the eggs are set.

• Season to taste and serve.

Enjoy!