The perfect Sunday morning brunch dish that is so easy yet so impressive at the same time! I call this my Farm Market Frittata, because so many ingredients came from the farm market in Leesburg, VA! Here are some of the market goodies. I used left over New York Strip Beef Roast for the meat, but you can use virtually any left over cooked meat or sausage. This made my husband happy: beef in a frittata. I used turkey eggs! They had turkey eggs at the market, so I got them! They are bigger than regular eggs, so if you are using chicken eggs, use more. These turkey eggs had a harder shell than chicken eggs, so don't be timid when cracking them. -Another wonderful use for my pea and sun shoots! Very easy, just chop chop ever so slightly and in they go. I did not fry them. Save a little for sprinkling on the top at the end.
For the dairy I used goat yogurt, my personal preference, but cow is fine too. Just make sure you have dairy in there to lighten the texture. The muenster cheese is for the gooey factor and added flavor. Muenster is a good melting cheese and the chunks are wonderful to bite into.
A frittata is something like a quiche without a crust, but slightly more eggy. Do not overcook the frittata! You will be sad if you do. Stop cooking when the middle is set and cooked through. You want a custardy light texture, not a rubber sponge. I check a couple of things. Does it look set in the middle, i.e. not runny? I took a small knife and inserted it into the middle, moving to one side. If it still has runny egg, it is not done. Is it cooked to at least 160 degrees Fahrenheit in the middle?
Farm Market Frittata
(Serves 4-6)
6 Turkey Eggs or 8 Chicken Eggs
1/3 c. Goat Yogurt or Cow Yogurt
1 tsp. Garlic Powder
3/4 tsp. Salt
1/8 tsp. Black Pepper
2 c. Mix of Pea and Sun Shoots slightly chopped, reserving some to sprinkle on top
8 oz. Muenster Cheese in large cubes
2 T. Coconut Oil or Palm Oil divided
1 Medium Onion chopped
1 c. Fully Cooked New York Strip Beef Roast or Fully Cooked Meat of Choice, diced
Paprika for garnish
Preheat the oven to 350 degrees Fahrenheit. Whisk the eggs, yogurt, garlic powder, salt, and pepper in a mixing bowl just till barely incorporated. Stir in the shoots, then the cheese. Set aside. Heat 1 tablespoon oil in a well seasoned cast iron skillet on medium heat. Add the onion and sauté until soft. Add the remaining 1 tablespoon oil and add the meat. Sauté just till warmed through. Pour in the egg mixture and distribute by angling the pan and adjusting the ingredients gently with a spatula. Do not stir. Let it cook on the stove for 3-4 minutes or until the edges begin to set. Place in the oven for 10-12 minutes until set in the middle and the thermometer reaches at least 160 degrees Fahrenheit in the center. Do not over cook. Let rest out of the oven for 5 minutes before sprinkling with paprika, sun, and pea shoots as a garnish. Cut into pie shaped pieces.
Remove leftovers to another container and store, covered, in the refrigerator. Reheat in a preheated oven at 250 degrees Fahrenheit, uncovered, for 15 minutes.
Sources:
Turkey Eggs:
Harper's Ferry Family Farm
Pea and Sun Shoots:
Shenandoah Seasonal
Beef New York Strip Beef Roast:
Mill Road Farm
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| Sun Shoots and pea shoots. |
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| Turkey eggs! |
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| Whisk eggs, yogurt, and spices. |
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| Muenster cheese. |
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| Fully cooked beef New York strip roast. |
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| Cheese and shoots stirred into eggs. |
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| Sauté onions. |
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| Adding beef. |
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| Pour in the egg mixture. |
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| Frying a couple of minutes before heading to oven. |
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| Taken out of oven, nice and puffy. |
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| Sprinkled with paprika and shoots. |
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| Cast iron pan view. |
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| Serving. |
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