Fennel & Potato Frittata with Fromage Blanc
This frittata offers a savory and flavorful way to enjoy the unique taste of fennel while incorporating wholesome ingredients perfect for a hearty breakfast.
Ingredients:
6 large eggs
1 small fennel bulb, thinly sliced
1 small onion, or 2-3 Cipollini onions, thinly sliced
1 medium potato, peeled and thinly sliced
½ cup fromage blanc
2 tablespoons olive oil
Salt and black pepper to taste
Fresh chopped herbs (such as parsley or chives) for garnish (optional)
Method:
1. Preheat your oven to 375°. Heat olive oil in a large oven-safe skillet over medium heat. Add the sliced fennel, onion, and potato to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 8-10 minutes.
2. In a bowl, whisk together the eggs with a pinch of salt and pepper. Pour the whisked eggs evenly over the cooked vegetables in the skillet. Use a spatula to gently lift the edges of the frittata, allowing the uncooked eggs to flow underneath. Dollop the fromage blanc over the frittata in spoonfuls.
3. Transfer the skillet to the preheated oven and bake the frittata until the eggs are set and the top is lightly golden, about 12-15 minutes. Once cooked, remove the frittata from the oven and let it cool slightly. Sprinkle fresh chopped herbs over the top for added flavor and garnish. Slice the frittata into wedges and serve warm.
Duck Egg Frittata
Packed with fingerling potatoes, braised greens and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.
Ingredients:
6 duck eggs
1 pint fingerling potatoes, washed and thinly-sliced
4 cups braising greens, torn into bite-sized pieces as needed
1 clove garlic
½ cup grated Grana-style cheese
1 tablespoon fresh thyme, chopped
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced potatoes to the skillet, season with salt and pepper, and then sauté for about 6 to 8 minutes, until tender but firm. Remove from the skillet. Add another tablespoon of oil, then add the greens. Sauté for an additional 1 to 2 minutes or until the greens are just wilted. Season with salt and pepper. Remove from the skillet.
3. In a medium bowl, beat together the eggs, cheese and thyme with a pinch of salt and pepper. Return the potatoes to the skillet, arranging in an even layer at the bottom. Top with the greens and then pour eggs evenly over. Drizzle olive oil around the edge of the pan to ensure easy removal.
4. Transfer to the oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.
Cherry Tomato Frittata
Topped with cherry tomatoes, this easy-to-assemble frittata is stunning and satisfying.
Ingredients:
1 russet potato
1 cup shredded cheese, such as Fontina
12 eggs
3 cups cherry tomatoes
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon Italian seasoning
Sea salt and fresh ground pepper, to taste
Method:
1. Preheat the oven to 400°.
2. Peel the potatoes and then slice into about quarter-inch rounds. Layer the bottom of a cast iron skillet with the potatoes. Sprinkle the cheese over top.
3. Crack eggs into a mixing bowl and whisk until well combined. Pour on top of the potatoes and cheese. Slice the tomatoes and carefully place them on top so that they don’t sink! Season with salt and pepper, and the combined seasonings. Bake for about 20 minutes or until the eggs set. (Tip: you can stick a toothpick in the middle and if it comes out wet then the eggs are still raw).
Spring into Summer Recipes
As we officially greet summer here this week, get set for a delivery that is chock-full of fun and fresh provisions, from locally foraged Morel mushrooms and garlic scapes to beautiful cherries, apricots and even salty, snappy sea beans. Accentuated by farm-fresh eggs from our heritage-breed laying hens, freshly-baked Challah bread, garden herbs, spreadable sheep’s milk cheese from Harmony Fields Farms, and even everything you need to craft a homemade pizza pie, this delivery is sure to kick-off the new season in style.
Here are a few recipe ideas for the week:
Sea Bean Salad
Dressed with olive oil, garlic and a hint of lemon, this simple salad allows this week’s sea beans to shine.
Grilled Garlic Scapes with Lemon & Herbs
Bright yet smoky from their time on the grill, these grilled garlic scapes are a lovely side dish.
Morel Mushroom Frittata
This lovely springtime-fresh frittata can be easily served for brunch, lunch, or dinner; you choose!
Grilled Glazed Carrots
Brushed with a sweet-tart glaze, these grilled carrots are sure to wow.
Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables or this week’s sea beans.
