For me, the easiest thing to cook after a trip to the farmer's market is a fabulous frittata. Most of the ingredients can be found there, and it is quick to make.
After the trip to the market the other day, I whipped this one up with beet greens (a 2 for 1 at the market because you also get the beets), spring onions and feta cheese.
Beet Green, Onion and Feta Frittata
1 bunch beet greens, washed and chopped
2 spring onions (they look like over sized scallions), sliced
1 tbs butter
6 eggs, gently beaten with salt, pepper and 2 tbs of water
In a good skillet, melt butter over medium heat. Add spring onions, season with salt and pepper and cook until translucent, about 3 minutes. Add the beet greens and let wilt. This won't take long.
Now, add the egg mixture. Pour into skillet and pull filling up into mixture with a spatula. Add feta in chunks and push into mixture. Continue pulling frittata away from the sides of the pan to let uncooked egg move under. Let set for a few minutes.
When the top of the frittata is mostly cooked through, you have two choices of how to finish. First, if your skillet is oven proof, put it into a 400 degree heated oven for about 5 minutes. If not, as mine wasn't, slide frittata off onto another plate, then cover with skillet and flip over to finish cooking other side. Either way you do it works. Top with mozzarella cheese and let melt.
Slide onto cutting board and slice away!
This makes 3-6 servings depending on how hungry your crowd is.
How beautiful vegetables are! I just love to eat them...I hope that you enjoy and find out interesting ways to make frittatas. There are so many possibilities, the combination's are only limited by your imagination.