Spring farmers market frittata

Posted by Jamie Oberdick on 03/24, 2015 at 11:45 AM

Spring farmers market frittata

Frittatas are excellent for breakfast, lunch, and dinner.

Spring is here! (Sort of) While the weather has been chilly and even occasionally snowy, consistent mild weather will be here soon enough. While we are still over a month away from outdoor farmers market season, the indoor farmers markets in State College, Millheim, and Boalsburg are still operating. In fact, some signs of spring such as early season greens are starting to show up, including perhaps the ultimate spring green, spinach.

This recipe pairs spinach with other items you might find at a farmers market this time of year. Frittatas are an easy meal to make and are delicious for any meal, especially a weekend brunch. This frittata combines ham, smoked gouda, and spinach to make for a tasty and quick meal.

Spring Farmers Market Frittata


- 8 eggs
- 1/4 cup milk
- 2 cups spinach, chopped or whole if baby spinach
- 2 cups cubed ham (I like Hog’s Galore ham a great deal)
- 1 clove of garlic, minced
- 1/2 cup diced onion
- 2 tablespoons chopped fresh parsley
- 1 cup smoked gouda (Clover Creek is a great source)
- salt and pepper to taste


- Preheat broiler
- Heat about a tablespoon of olive oil in a cast iron skillet, add garlic, onion, and spinach
- Saute until spinach is wilted, about 3 minutes
- Stir in ham and parsley, remove from heat
- Beat egg, milk, salt, and pepper
- Add egg mixture to skillet and stir quickly
- Put skillet back on burner set to medium, cook for 4-5 minutes until eggs set on bottom and begin to set on top.
- Put skillet in broiler and broil for around 3 minutes or until lightly browned on top.

Cut pizza/pie style in six pieces and serve immediately.

{name} Author: Jamie Oberdick

Bio: Editor, Local Food Journey | Passionate about supporting local food in Central PA


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