Our local farm markets and roadside stands are popping with color and fresh produce! Between veggies, local eggs and warm temps I'd say it makes for the perfect brunch on the porch event. Let's toast to making weekend bunch a spring and summer habit.
My Low-Fat Brunch Frittata is adaptable to what's in season and is enjoyable warm or on the go between two slices of toast!
This recipe uses mushrooms, red pepper and fennel but with fresh produce in season feel free to substitute with asparagus, Swiss chard, tomatoes or your favorites.
For local substitutions consider chèvre from Amazing Acres, West Reading Farmers' Market. Grab a sausage link from Hershey Harvest, Kutztown Road in Laureldale, or Dundore & Heister, Penn Avenue in Wyomissing. Crumble and sauté the sausage and stir it into the mix, adding extra flavor. A splash of locally made Homesweet Homegrown hot sauce will add extra zest, too!
As a reminder and at the least, you should be growing your own herbs. Start with thyme and chives. They take up little garden real estate but offer so much fresh flavors. In this week's podcast we talk with Anne-Marie McMahon of Sugarbush Nursery!
Stay on top of wholesome recipes, local eats and Phoebe's food and lifestyle podcast at Phoebe's website. Happy and healthy cooking!
Low-Fat Brunch Frittata
Vegetarian, Gluten-free
Recipe Phoebe Canakis, PhoebesPureFood.com
Serves 6-8
Ingredients
- 2 tspn extra virgin olive oil
- 8 ounces baby bella mushrooms, chopped
- 1 shallot or small onion, chopped
- 1/2 cup diced fennel
- 1/3 cup chopped roasted red pepper
- 1 clove garlic, chopped
- 1 tspn dried thyme or 2 teaspoons fresh thyme
- 1/2 tspn salt
- 6 eggs
- 1/2 cup non-fat Greek-style yogurt
- 1 cup prepared quinoa or prepared black beans
- 1/2 cup crumbled feta
Preparation
- Preheat oven to 350˚F.
- In a skillet at medium heat, sauté the mushrooms, shallot, fennel, roasted red pepper, garlic, thyme and salt in the olive oil until the mushrooms are tender - about 5 minutes. Set aside to cool.
- In a medium mixing bowl whisk the eggs, yogurt and quinoa until smooth. Pour the egg mixture into a prepared glass/Pyrex pie or 8x8" pan. Sprinkle the egg mixture with the sautéed vegetables and top with the feta.
- Bake for 35-40 minutes, until set. Serve warm or chilled.
