Serves: 3 or 4
3-4 garlic scapes, diced
¼ to ½ cup chopped ham
2 medium tomatoes, diced
4 stalks asparagus, sliced into ½ inch pieces
2 tablespoons melted butter
8 large eggs
½ cup milk
Salt & pepper to taste – take care if ham is salty
⅓ to ½ cup shredded Swiss cheese
1 -9 to 10 inch ceramic/glass quiche dish or pie plate
* If the cheese is put on too early it sinks to the bottom and stays there.
6 large eggs
1 tablespoon softened butter
¼ to ⅓ cup milk
1 tablespoon minced chives
Salt and fresh pepper
1 teaspoon parsley leaves, shredded
1 small zucchini, diced small (not more that ¼ cup in total)
2 tablespoons Gruyere or Swiss cheese, grated
1 tomato, sliced into 6 wedges
Micro sprouts and pea shoots
Tips: a rubber spatula is the best tool to remove the frittatas from the muffin tin.
Variations: These are endless, but try crumbled bacon, shallots, basil, different cheeses, pretty much anything you can think of, but be sure it is cut or crumbled small enough not to weight the egg mixture down.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.