RICHMOND, Va - Resident Foodie and Virginia This Morning favorite Shayne Rogers cracked open a delicious hearty Farmers Market Frittata recipe. Complete with Garden fresh vegetables, you can get creative in the kitchen and whip up this simple recipe in no time. She completed the meal with a healthy salad.
2 T Olive Oil
½ sweet onion, chopped
1 large Yukon Gold potato, chopped and parboiled.
4c raw vegetables, using chopped zucchini & yellow squash, red, yellow & orange bell peppers and broccoli
¼ c. fresh parsley, chopped
Salt and pepper
4 oz fresh mozzarella, cut into small cubes
1 bunch fresh scallions for garnish.
Pre heat oven to 350. Heat skillet over medium heat, add oil. When it comes up to temperature add onions and potatoes. Let cook for 3-5 minutes until they soften and start to brown. Add raw vegetables & parsley and stir until they are coated with hot oil and evenly distributed throughout the pan. Crack eggs, sprinkle in salt and pepper to taste and whisk well. Give the cooking vegetables a good stir and pour the eggs slowly over them. Cook for 1-2 minutes on the stove and dot the top of the frittata with the cubed mozzarella. Place in the oven and bake for about 10 minutes, if the top is not set turn on the broiler for 1-2 minutes. Remove from the oven and let cool for 5 minutes before serving.
1T White Wine Vinegar
2T Olive Oil
Salt and Pepper
4-6c summer greens
Mix vinegar and oil with salt and pepper. Top with greens, toss with tongs just before serving. Slice or tear bread into pieces and serve.