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Farmer's Market Frittata

June 27, 2017 by Nicole Collins

Today's recipe is inspired by someone who really loves me.

Like, “chops up mushrooms in to teeny tiny pieces so that I don't know they're there” loves me.

It all started with my friend, Sultan.

I've talked to you a little before about my journey on the 21 day fix plan. Well, I got Sultan to go on that journey with me. Like me, carbs were hard for her to cut down on. But, she made a real effort to make sure that she was starting her day with hearty delicious breakfasts that didn't need to be loaded with sugars and breads. She couldn't just stick to greek yogurt and a banana every day before work like I do.

So, she played around with different egg combos. She started with egg white cups. But, she over egg-whited herself to the point where the thought of egg white muffins literally makes her gag. She then moved on to scrambled eggs.

She kept telling me about these amazing scrambled eggs that she'd been making for herself. She told me about how she took them to work, and her coworkers were falling over themselves for these eggs. So finally, one day I was like “where's mine?”

Her and I like to get together pretty often and make ourselves huge meals of all the recipes we want to test out. At our last brunch, it wasn't even a question. I demanded her scrambled eggs.

Everyone was right. The eggs were incredible! They're chock full of fresh veggies, so they're light but flavorful. As soon as she served them, I said “I bet this would make a great frittata.” I also asked where the cheese was, but we're getting to that part of the story.

So, my contribution to that brunch was round one of a crostini recipe I was testing (finished product coming soon!) that had a whipped feta component. I instantly knew that feta would be incredible in these eggs, so I scraped a little off the crostini I brought, and shoveled it (like a lady, of course...not) in to my mouth. **Cue the heavens glowing and the angels singing.

I ran my ideas past her, got the thumbs up to alter her vision, and got to work.

This frittata couldn't be more perfect for this time of year. You can get pretty much all of the veggies right now at the farmer's market which is a plus and a half! Spinach, mushrooms, tomatoes, onions, garlic, fresh herbs...mmm...mmm...mmm

Remember how this started as a story of love? Here's the part I left out earlier...

Now don't judge me, but I DO NOT like to eat mushrooms. It's not a taste thing; it's a texture thing. I really like the flavor of mushrooms. I love mushroom stock. I love truffled things. But, I do not like the feel of a mushroom in my mouth...YUCK!

My sweet Sultan knows this (even though she hates this) about me. She, on the other hand, LOVES mushrooms. Being the true friend that she is, she chopped those mushrooms up so so small before she served me her scrambled eggs that I wouldn't have known they were there had I not watched her drop them in the pan. Is that real friendship or what? #BFFsforlife

So, in my version, the mushrooms are pretty much minced. Can't have any chance of those guys touching anything in my mouth! But, if you don't have a severe issue with mushroom texture, feel free to leave them sliced like a normal person.

You can certainly leave this as a scrambled egg meal, but I love a good frittata. It's great for breakfast. But, it's also amazing served for lunch or dinner along with a side salad of fresh spring greens and a fruity vinaigrette. Yum!

And, even though all the good stuff in this frittata is available at the farmer's market right now, the grocery stores keep these veggies stocked all year. And trust me, you'll want to eat this year round.

Enjoy, thanks to Sultan for loving me unconditionally, and let's eat!


Farmer's Market Frittata

Serves: 4 Print


  • 1 tbsp olive oil

  • 1 cup grape tomatoes, halved

  • 1 onion, diced (about 1 cup)

  • 1 cup fresh spinach, shredded

  • 4 oz white button mushrooms, chopped

  • 4 cloves garlic, minced

  • 1 tbsp fresh thyme, chopped

  • 1 tbsp fresh rosemary, chopped

  • 8 eggs

  • ¼ cup unsweetened almond milk (or milk of your choice)

  • ½ tsp salt, plus more to taste

  • ¼ tsp pepper, plus more to taste

  • 2 oz crumbled feta


  1. Heat 1 tbsp olive oil in a large oven safe skillet over medium high heat. Add onions, garlic, and mushrooms. Saute until soft, about 5 mins. Add tomatoes, and saute another 5 mins. Add spinach and salt and pepper, to taste. Saute until spinach has wilted, about another 2-3 mins.

  2. Meanwhile, preheat oven to 400 degrees. In a medium bowl, whisk eggs, milk, thyme, rosemary, ½ tsp salt, and ¼ pepper together. Pour in to skillet over vegetables. Use a spatula to move the veggies around so everything is evenly distributed and egg has a chance to touch the bottom of the pan. Top with crumbled feta. Let set for 2 minutes. Remove from heat and transfer to oven. Bake for 10 mins until golden brown around the edges and a knife inserted in the center comes out clean. Serve.

Recipe notes:

*You get a full cup of veggies in each serving!

*This is one of those dishes where you can use what you like. Bell peppers would be good in here. So would a jalapeno.

*If you don't have fresh herbs on hand, you can substitute 1 tsp each of dried thyme and dried rosemary.

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