Recipe: Farmers' market frittata

Western Wake Farmers' Market in Cary opens with its expanded seasonal hours on Saturday. Here's a yummy recipe you can make with ingredients bought at the market!

Posted 12:45 a.m. Apr 6, 2012 — Updated 12:45 a.m. Apr 6, 2012

Western Wake Farmers' Market

Western Wake Farmers' Market in Cary opens with its expanded hours on Saturday morning. It will be open from 8 a.m. to noon. Here's a yummy recipe you can make with ingredients bought at the market!

Farmers’ Market Frittata

Ingredients:

1/2 pound unpeeled yellow potatoes, cut into 1 inch chunks
1/2 pound asparagus, cut into 1 inch length
1/2 cup grape tomatoes
2 1/2 tablespoons extra virgin olive oil
1 tablespoon butter
6 large eggs
1/4 cup milk
4 oz goat cheese
salt and pepper to taste
pinch of cayenne pepper (optional)

Directions:

1. Rinse the potatoes, tomatoes, and asparagus first. Steam the potatoes until tender, for about five minutes, then set aside.

2. Heat 2 tablespoons of oil and the butter in a 10-inch oven-proof skillet over high heat. Add the potatoes, season with salt and pepper. While the potatoes are cooking, you can prepare the eggs.

3. In a large bowl, beat the eggs with milk, salt, pepper, and a dash of cayenne pepper if you want a little spice.

4. When the potatoes are brown and crisp, remove with a slotted spoon and turn the heat to medium-low. Add the asparagus and saute until crisp-tender, about two minutes. Add the tomatoes and saute two minutes longer, then flatten the tomatoes a little by smooshing them down with a rubber flipper or wooden spoon.

5. Stir back the potatoes, and pour the egg mixture in. Crumble the goat cheese on top, pressing on the pieces lightly so that it is nestled into the egg mixture. Reduce the heat to low and cook until the edges begin to set, but the top is still runny, about seven minutes. Set a large flat plate over the skillet and invert the frittata onto the plate. Add the remaining oil to the skillet and slide the frittata back in. Cook until the bottom is golden, about three minutes. Slide the frittata onto a large plate and cut into wedges.

Here's what's happening at the market in April!

Saturday, April 7: Western Wake Farmers' Market will "open" for its fourth season on Saturday. Hours will return to 8 a.m. to noon. Over 40 vendors will offer a wide variety of fresh, seasonal produce, meats, seafood, cheeses, eggs, breads, sweets, crafts and much more! In conjunction with Easter, the market will host an egg-themed market day with activities for kids including a make-your-own eggshell flower pot and an Easter egg hunt. Whole Foods Market of Cary will be in the education tent offering recipes and samples featuring farmers' market eggs and other local produce. Stevan Jackson will be accompanying the market in the music tent. Face painting by LynneSue Fisher will also be available.
April 14: Advocates for Health in Action (AHA) will be in the education tent promoting the What's On Your Plate? screening. Andrew Robbins will be in the music tent.
April 21: The North Carolina 10% campaign along with the Cary Dinner Fairy will be in the education tent and Kyle Scobie will be playing in the music tent.
April 28: Chef Scott Crawford of Herons Restaurant at The Umstead Hotel and Spa will feature delicious farmers' market recipes in the education tent and CityFolk will accompany the market in the music tent.

Find the Western Wake Farmers' Market on Morrisville Carpenter Road between Davis Drive and Highway 55 in Carpenter Village in Cary. Find recipes on Go Ask Mom every Friday.

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