Recipe: Green eggs and ham frittata

Here's an easy recipe for a weeknight meal, using fresh, seasonal produce.

1/2 cup shredded havarti or Muenster cheese

Position rack in upper third of oven; preheat to 450°F.

Whisk eggs, dill, salt and pepper in a medium bowl. Heat oil in a large ovenproof nonstick skillet over medium heat. Add leeks; cook, stirring, until softened, about 4 minutes. Add spinach and ham; cook, stirring, until the spinach is wilted, about 1 minute.

Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata so uncooked egg can flow underneath, until the bottom is light golden, 2 to 3 minutes.

Sprinkle cheese on top, transfer the pan to the oven and bake until the eggs are set, 6 to 8 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.

May 1: Opening day of our Tuesday afternoon market. The hours are 3:30 p.m. to 6:30 p.m. (Saturday hours are 8 a.m. to noon).

May 5: Cary Women's Club will be selling cookbooks and giving out recipes in the Learning @ the Market tent and Kyle Scobie will be in the Music @ the Market tent.

May 12: Berry Day at WWFM! (Recipes, samples and kids activities featuring all the types of berries available at the market). Inter-Faith Food Shuttle and Plant a Row for the Hungry will be in the Learning @ the Market tent and Andrew Robbins in the Music @ the Market tent. Face painting for kids by LynneSue Fisher.

May 19: Spring gardening demo by the Morrisville Community Garden in the Learning @ the Market tent and No Worries in the Music @ the Market tent

May 26: Celebrate Memorial Day at WWFM with recipes and samples to make your weekend local! Cary Women's Club will be selling cookbooks and giving out recipes in the Learning @ the Market tent and CityFolk in the Music @ the Market tent. Face painting for kids by LynneSue Fisher.