Seasonal Frittata

A few weeks ago, I baked a few pans of a local, seasonal frittata to share with market customers in celebration of the last day of our regular season. I intended to post the recipe right away, but since I had "eyeballed" the ingredients, I needed to re-create the recipe, this time jotting down the proportions.

I baked a couple more pans this week to share with friends Kevin Gordon and Janice Crawford who generously filled in as market manager while I attended the CFSA conference.

This dish is highly adaptable based on seasonality. When I made it in November before the first frost, tomatoes and basil were still at the market. Since we're well into December now, I added hearty collards and green onions. It would be delicious with basil and chopped asparagus in the spring.

This is a great low-maintenance dish for the holidays. Double the recipe to feed all your houseguests and prepare and refrigerate the night before to just pop in the oven in the morning.

Seasonal Frittata (serves 8)

• ½ to 1 pound ground breakfast sausage (depending on how meaty you want the dish)
• ½ cup chopped onion
• 1 clove minced garlic
• 1 large sweet potato, sliced (can use equivalent amount of another potato type or rutabaga)
• ~2 cups of local seasonal produce, chopped (collards, chard, green onion, tomato, carrot, asparagus)
• 6 ounces local cheese
• 8 eggs
• 1 ½ cup milk
• ½ cup heavy cream
• 1 tsp salt
• pepper

Preparation

Preheat oven to 350°F. Butter a 13×9 pan or line with parchment paper.

In skillet, brown sausage, onion and garlic. Set aside. Slice potatoes and chop other vegetables. Place a layer of sliced potatoes in bottom of pan. Evenly apply the sausage mixture on top of potatoes, then sprinkle half of the cheese over top. Add vegetables and apply another layer of sliced potatoes (if any remain).

Whisk together eggs, milk and cream. Pour evenly over dish. Sprinkle with salt & pepper. Top with remaining cheese and bake for about 30 minutes or until egg mixture is set. Serve immediately or refrigerate for up to two days.