Little Localvores: Sunday Night Frittata

Welcome to Little Localvores - a weekly series on our family's first experience with a CSA (Community Supported Agriculture). Every Tuesday all summer long we will receive a supply of fresh produce and local foods through the Good Natured Family Farms CSA. I'll chronicle my attempts to get my toddlers (3 years and 15 months) to eat fresh and local, healthy foods.

Localvore: someone who prefers to eat locally grown/produced food.

Our CSA goodie bag last week contained Ranch cheese nuggets, Farm to Market bread, GNFF honey, peaches, potatoes, cucumbers, sweet corn, heirloom tomatoes, and acorn squash - one of my favorites!

I haven't had a chance to use this lovely squash yet, but I many options.

Life is still crazy at home, and even though we are officially in our transitional apartment (while we remodel, it's happening!), we are still moving stray items and cleaning out our old house. Lots of back and forth between the two (sometimes three!) places, and little time for cooking. I did have time to put together an old standby in our house - the frittata!

We used to make a frittata on Sunday evenings and have a slice each morning for breakfast during the week. Packed with veggies, it was a healthy and easy weekday breakfast that took only a little bit of effort to start the week. During our frittata phase, Ryan perfected the recipe and we tossed together endless combinations of veggies, herbs, pasta and potatoes. That’s the beauty of the frittata and what makes it perfect for the CSA – any fresh produce will do. I served this alongside some roasted GNFF potatoes and fresh fruit. It was a hit with the Little Localvores (sorry Julie C, another egg recipe! I'll try something different next week).

I had leftovers for lunch this week as well. Easy to heat up and still tastes great.

Charlie's Sunday night frittata. It was pretty cute to hear him say frittata but calling it 'egg pizza' had the desired effect and increased his interest in the meal.

GNFF-inspired Sunday Night Frittata
(The basic frittata recipe is adapted from one of Giada’s recipes)

2 T extra virgin olive oil
½ c chopped GNFF zucchini
½ c chopped GNFF heirloom tomato
2 cloves garlic, minced
¼ c kalamata olives, minced
¼ inch slice of pancetta (I used half this amount)
¼ c grated parmesan cheese
2 T fresh rosemary
6 large eggs
¼ c reduced fat milk
Salt and pepper to taste

Sauté garlic and vegetables in olive oil in an oven safe pan until tender and heated through. Combine eggs with milk in a small bowl (I use 2% milk, Giada’s recipe calls for heavy cream). Add rosemary, parmesan and pancetta to the eggs and stir to combine. Pour the egg mixture over the vegetables and cook on medium-low heat until the mixture is almost set, about 2 minutes. Then place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes.  

Adjust the amount of vegetables you use based on your preference – I tend to load mine up. Here are some other combinations to try:

Summer squash, sundried tomato, asparagus, and feta
Mushroom, spinach, whole wheat pasta, and aged swiss
Shallot, roasted potato, rosemary, prosciutto, and pecorino romano

I'd love to hear your favorite combinations!

Check out previous Little Localvores posts here.  


  1. A blog post shout out! It's okay, I'm craving that frittata so badly now that Drew will just have to suffer while the rest of us enjoy.

  2. yum, makes me hungry as well! so simple and easy, yet I forget to make those!


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