Market Veggie Frittata

A perfect dish for brunch when Capitol Market is full of fresh, locally grown vegetables. Follow the recipe to a T or add your own seasonal favorite veggies and herbs!

Market Veggie Frittata 

1 T butter
12 eggs
1 cup whipping cream (optional)
1 zucchini or squash ,diced
1  ripe tomato, diced
1/4 sweet onion , diced
2 hand full fresh baby spinach
1 cup shredded cheddar (or cheese of choice)
S&P to taste

In medium bowl Whip eggs
Add cream
In large oven safe sauté pan
Heat over medium heat
Add butter
Add veggies and quickly sauté
Add spinach to wilt
Add egg And cream and cheese
Cook for 2 minutes then put in 325 degree oven until done (10min)

Serve or cool and slice

Recipe by:

Chef Paul Smith