Farmers Market Greens Frittata

A frittata is one of the best ways to use market greens because it’s endlessly adaptable. Kale, chard, arugula, spinach, beet greens — all of them work. Grab whatever looks good and use this recipe as your template. It works for breakfast, lunch, or a lazy dinner.

Ingredients

• 8 eggs
• ¼ cup whole milk or cream
• 4 cups mixed greens, roughly chopped (kale, chard, spinach, arugula — or a mix)
• 3–4 scallions, thinly sliced
• 2 cloves garlic, minced
• ¼ cup fresh herbs — parsley, dill, chives, or basil
• 2 tablespoons olive oil or butter
• ½ teaspoon salt, ¼ teaspoon black pepper
• ½ cup crumbled feta or goat cheese (optional)

Instructions

1. Preheat your broiler to high and set a rack about 6 inches from the element.

2. In a bowl, whisk together the eggs, milk, salt, and pepper until smooth. Stir in most of the herbs (save some for finishing).

3. Heat a 10-inch oven-safe skillet (cast iron is ideal) over medium heat. Add oil or butter.

4. Cook the scallions and garlic for 2 minutes, stirring, until softened. Add the greens and toss until wilted, 2–3 minutes. Spread everything in an even layer.

5. Pour the egg mixture over the greens. Scatter cheese on top if using. Cook on the stovetop undisturbed for 3–4 minutes until the edges are set but the center is still jiggly.

6. Transfer to the broiler and cook 3–4 minutes until the top is golden and the center is just set. Watch it — it can go from perfect to overdone fast.

7. Let cool for a few minutes in the pan. Scatter remaining fresh herbs on top. Slide onto a cutting board and slice into wedges.

Variations

• Add potatoes: Dice and pan-fry until golden before adding the greens.
• Add tomatoes: Halved cherry tomatoes scattered on top before broiling are great in July and August.
• Make it heartier: Add crumbled cooked sausage or bacon with the scallions.
• No oven-safe pan? Cook completely on the stovetop with a lid on low heat — takes about 12 minutes but works.

Where to find the ingredients

Eggs from local farms are a regular staple at all four Washtenaw County markets. Look for vendors from farms like Kapnick Orchards or ask any produce vendor — many small farms also sell eggs. Scallions, kale, chard, and herbs are all abundant at the market through early summer and again in fall.