Farmers Market Frittata

Monday, June 6th, 2011

(Cook with the Chef 2010: Dish n’ Spoon Cafe & Gifts)

Pre-heat oven to 375 F

5 Farmers’ Market Eggs

3/4 c. Organic Milk

1/2 c. Heavy Cream

1/4 – 1/2 tsp. Fresh Ground Pepper

1/4 tsp. Nutmeg

1/4 tsp. Rosemary

1/4 tsp. Oregano

1/4 tsp. Marjoram

1 tsp. Chopped Fresh Basil

1/4. tsp. Sage

1 tsp. Thyme

2 tsp. Chopped Garlic

1/3 c. Freshly Grated Romano Cheese

1 c. Grated Colby Jack Cheese

1/2 lb Brie Cheese – sliced

1/2 lb Farmers’ Market Padron Peppers

1/2 lb Farmers’ Market Leeks – chopped

1/4 c. + 2 tbsp. Extra Virgin Olive Oil

Whisk First 13 ingredients together. Add 1 tbsp of olive oil to frying pan over high heat and add padron peppers (stems removed). Cook on high heat until somewhat tender and a wonderful aroma emerge. Set aside. Add 2 tbsp. oilve oil to frying pan and add leeks; sautee until tender. Add leeks and peppers to egg mixture. Coat frittata pan (or casserole dish) with 2 tbsp. olive oil, then add egg/pepper/leek mixture. Sprinkle colby-jack cheese over surface. Add brie slices over surface of mixture and push down on brie to submerge slightly. Place in oven and bake for 15 min – cover and bake an additional 10 min.

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