{"id":33417,"date":"2015-09-28T16:43:43","date_gmt":"2015-09-28T20:43:43","guid":{"rendered":"http:\/\/wanderlust.com\/?p=33417"},"modified":"2015-09-29T17:45:36","modified_gmt":"2015-09-29T21:45:36","slug":"recipe-farmers-market-frittata-with-broccolini","status":"publish","type":"post","link":"https:\/\/wanderlust.com\/ro\/journal\/recipe-farmers-market-frittata-with-broccolini\/","title":{"rendered":"Recipe: Farmer’s Market Frittata With Roasted Garlic Aioli"},"content":{"rendered":"

This recipe is part of a\u00a0new series,\u00a0From the Wanderlust Kitchen<\/a><\/strong>, celebrating real, good food. Receive a digital cookbook of this season’s recipes by\u00a0signing up here<\/a>.<\/em><\/p>\n

\u2022\u2022\u2022<\/p>\n

The pros of shopping at your community’s\u00a0farmer’s market are many\u2014sourcing local food, meeting the good folks who grow that food, supporting the local economy, etc. But sometimes you’re faced with the dilemma\u00a0of what to do with all<\/em> that<\/em> produce<\/em>.<\/p>\n

The solution? Saut\u00e9 up those veggies and throw them in\u00a0a frittata. A fluffy\u00a0egg base is just the vehicle you need to make a healthy dish chock-full of vegetables that’s equally satisfying for breakfast, lunch, or dinner.<\/p>\n

Farmer’s Market Frittata with Roasted Garlic Aioli<\/h3>\n

Are you trying this recipe at home? Let us know with #WanderlustKitchen.<\/em><\/p>\n

INGREDIENTS<\/strong><\/p>\n

3 eggs, whisked
\n1\/4 cup shishito peppers
\n1\/4 cup\u00a0broccolini, chopped
\n1\/4 cup asparagus, chopped
\n1 tbsp\u00a0avocado, lightly mashed
\n1\/4 cup cherry tomatoes, halved
\n2 tbsp cilantro
\nRoasted garlic aioli (Vegeniase + roasted garlic, or try this recipe<\/a>)
\nSalt and pepper to taste
\nLemon juice to taste
\nExtra virgin olive oil<\/p>\n

DIRECTIONS<\/strong><\/p>\n

Heat\u00a01 tbsp\u00a0of olive oil in a medium pan. Saut\u00e9\u00a0the vegetables until soft. Remove from pan\u00a0and set aside.<\/p>\n

Coat a\u00a0pan with non-stick spray or olive oil.\u00a0Add eggs, saut\u00e9ed vegetables (leave some aside), salt, and pepper, and cook over medium heat on the stove until sides begin to cook well in pan (building a crust). Once the sides begin to set,\u00a0flip the eggs. Get a new non-stick pan, spray it, and gently flip the frittata into the new pan. Cook the other side until firm, add cilantro, flip it one time back to the other pan. Remove from heat.<\/p>\n

Add 1 tbsp of mashed avocado,\u00a0add roasted garlic aioli (or other desired sauce) and finish with rest of\u00a0asparagus, broccolini, and cherry tomatoes. Season with olive oil, lemon juice, and salt.<\/p>\n

Makes\u00a01 serving<\/em><\/p>\n

Photo by Courtney Smith<\/em><\/p>\n

\u2022\u2022\u2022<\/p>\n

Hungry for more from\u00a0the Wanderlust Kitchen?<\/h3>\n

Sign up for seasonal recipes, digital cookbooks, and inspiring interviews.\u00a0<\/em><\/p>\n\r\n