Spring cleaning. They talk about it in terms of wardrobe organization and home cleaning. How about spring cleaning your recipe arsenal?
We all have our go-to recipes that we’ve made so many times, we could (almost) make them with our eyes closed. Watch it become mechanical, quick and unthoughtful. Quite the opposite of mindful mornings full of magic.
My go-to breakfast lately is either a protein smoothie or a fried egg with sauerkraut, avocado and gluten free bread.
While a protein smoothie is easy to update by switching up the ingredients, eggs are a different story. Yes, you can make them more interesting with spices, but I was ready for a more solid egg makeover (“egg-over”). So I set out to the Greenpoint Greenmarket at McCarren Park with my friend Sasha for inspiration.
Passing by an organic produce stand with fresh spring onions, aromatic flowering chives, local mushrooms, the most beautiful spinach, and pastured eggs, I knew what I was going to make.
My friends… it’s a veggie-packed, dairy free FRITTATA!
The rustic Italian omelet (think crustless quiche) is easy to make and just like an acai bowl, can be customized by whatever ingredients you have on hand. It’s sustainable, seasonal and supports your local growers. Farmers market cooking at its best!
The result is a laid-back, colorful, and delicious frittata that’s just as delicious straight out of the oven as it is at room temperature the next day.
The important element for a delicious frittata is the seasoning. Because I already had a lot going on with sage, chives and spring onions, I complemented it only with sea salt, Frontier Coop Lemon Pepper Seasoning (which brought out the flavors of the greens), and Frontier Co-op crushed red pepper flakes for a subtle kick.
Ready to give your morning eggs an update?
Spring Vegetable And Mushroom Frittata Recipe
- 8 eggs
- 1 pound fresh greens, such as kale, spinach or chard (I used spinach)
- 1 bunch spring onions
- 1 bunch chives
- 2 tablespoons fresh sage
- 1 pound Shitake mushrooms
- 3 tbs coconut oil
- Salt to taste
- 1 teaspoon Frontier Coop Lemon Pepper Seasoning
- Frontier Co-op crushed Red Pepper Flakes to taste
- Preheat the oven to 380F.
- Chop mushrooms, spring onions and chives.
- Crack the eggs in a bowl and whisk.
- If you have a cast iron, use it to heat the coconut oil. Regular skillet will work too, you will just have to transfer the frittata into a baking dish before baking.
- Add sage to the skillet and sauté for 2-3 minutes.
- Add mushrooms, sauté for a few minutes, or until mushrooms are soft. Add salt and lemon pepper.
- Add spring onions and chives to the skillet and continue cooking until all vegetables are soft.
- If using a cast iron skillet, pour in the eggs and cook until the frittata is mostly set, then transfer into the oven and cook until golden. If using a regular skillet, transfer the vegetables into a 10-inch cooking dish greased with coconut oil (especially the sides so the eggs don’t stick).
- Pour the egg mixture over the vegetables.
- Bake for about 25 minutes until there’s no runny egg.
- Remove from the oven and allow to cool for a few minutes.
- Serve with Frontier Co-op crushed Red Pepper Flakes.
This post features sponsored products and is in collaboration with Frontier Co-op. Frontier Co-op is a member-owned co-op committed to giving back to the community and the planet through sustainability, environmental awareness and social responsibility. I stand for all of it! All opinions are my own.