Name: Farmers’ Market Frittata
Yield: Makes 6 servings
Ingredients: Kosher salt and freshly ground pepper; 12 large eggs; 1 leek, white and pale green parts only, diced, or 1 small red or yellow onion, diced; 1 tablespoon chopped fresh seasonal herbs, such as rosemary, thyme, tarragon, basil, or dill; 2 cloves garlic, sliced; ½ cup (4 fl oz/120 ml) whole milk or plant-based milk; ½ cup (2 oz/60 g) grated Parmesan cheese; 3 tablespoons neutral oil, such as avocado; Extra-virgin olive oil; 2 cups (8 oz/225 g) cut-up seasonal vegetables, such as chopped asparagus, shaved carrots, diced broccoli, diced zucchini, diced mushrooms, or chopped radishes; Avocado slices; Basil pesto, homemade or purchased; Chopped fresh herbs and/or arugula; ¼ cup (1 oz/30 g) of another grated cheese such as Cheddar or pecorino, plus more for garnish; Finely grated seasonal citrus zest

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Williams Sonoma at Home Favorites

By Williams Sonoma

Published 2023

About

This frittata is dedicated to Devon’s mother, Susie Fragnoli, who would make a frittata for nearly any occasion—if it was on the menu, it was a gesture of love. This simple recipe is a great way to use up any seasonal produce in the house and is easy to throw together at the last minute. Whether you are hosting a holiday gathering with family, an impromptu dinner with friends, or a lazy Sunday brunch, this frittata will let everyone