My sister and I recently visited Blue Hill at Stone Barns in Westchester County. It's a four season farm with a philosophy of growing and using local produce, which they use in their cafe, restaurant, and farmer's market. They have farm fresh vegetables, fruits, goats, cows, sheep, turkeys, chickens....and I'm sure a bunch of other fun farm things we didn't see.
We had lunch in their cafe, which included a tomato and goat cheese sandwich and their awesome veggie frittata. The veggies were grown on-site. The cheese was made that morning. The eggs were squatted out right there on the farm! It was delicious. So delicious that I immediately wanted to go home and make my own version. Except I didn't have homemade cheese, freshly laid eggs, or garden grown veggies. I know, I live a disappointing life.
What I did have was plenty of fresh, local veggies bought from my farmer's market.
Ee ii ee ii oooooooooooooooooooo!
Farm Stand Frittata
Ingredients
7 large eggs (from PA)
2 - 3 tbsp milk (from PA)
1 zucchini, thinly sliced (from NY)
4 - 5 mushrooms, sliced (from PA)
1/2 medium onion, sliced (from NY)
1/2 large yellow pepper, sliced (from PA)
1/2 c crumbled feta (from NY)
salt and pepper
Method
1. Preheat oven to 350 degrees.
2. Beat eggs and milk together until frothy.
3. Add all the sliced veggies, salt, pepper, and cheese to the beaten eggs.
4. Pour eggs into well-greased baking dish.
5. Let frittata bake for approximately 35 - 40 minutes. The eggs will be slightly set, but still seem a little gooey on the top.
6. Place the frittata until the broiler for a minute to two to slightly brown the top.
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