Whole Lotta Frittata

I made my weekly trip to Chicago’s best farmer’s market, The Green City Market. I just love the energy there. It is filled with local farmers bringing sustainable and organic foods to our fingertips. This bi-weekly outdoor market is filled with music, laughter, chatter, children, color, and best of all food! I mean, what better way to celebrate a good day…or even a bad day?
While I was there, I was asked if I would like to sign up for the Green City Market Localvore Challenge. It is a challange for people to eat ALL local foods from September 10-16. This may be a little more work than I usually put into eating, but in Chicago, anything is possible. I think it will be pretty amazing to know exactly where everything I am eating that week is coming from.
I was given a list of participating restaurants, grocers who carry certain local items, and recipes. I decided challenge myself a little further and create a new recipe with these local foods every day of that week. Challenge is good, right? I will keep you updated as it comes closer. (For more information for you Chicago locals, go to www.chicago.localvores.org )
This week at the Market I picked up some great potatoes, tomatoes, and red onion. I definitely had a frittata in mind. No, the dish was not TOTALLY local, but it was a good warm-up for the challenge.

Caramelized Onion and Tomato Spanish Frittata

1/4 c olive oil
1 medium potato
1 red onion
1 c small yellow tomatoes or cherry tomatoes
4 eggs, beaten
1/2 c Gruyere cheese, grated
1 tsp fresh thyme
1 tsp chopped fresh garlic
salt and pepper
Preheat oven to 350F. Thinly slice onion and cook them in 1 Tb oil over medium heat in an oven-safe pan or iron skillet. Cook onions until nicely browned and caramelized. Add garlic and thyme in the last couple of minutes of cooking. Remove from pan and set aside.
Preheat pan with remaining oil. Thinly slice potatoes and place in pan. Season with salt and pepper. Move potatoes around until covered in oil. Cover pan and let potatoes cook through over medium heat, periodically mixing them around. When done, drain potatoes on paper towel.
Remove excess oil from pan and put potatoes back in, making sure to cover the entire bottom of pan. Spread onion, garlic, thyme cheese, and tomatoes over potatoes. Pour beaten eggs in pan. Cook on the stove top for about a minute, then transfer pan to oven. Keep in oven until the eggs have are firm, about 20 minutes.
Remove from oven and loosen sides with a knife. Place a plate over pan and turn upside down to remove frittata from pan. Slice and enjoy!

One thought on “Whole Lotta Frittata

Tell Me What You're Thinking