Locavore Skillet Frittata
This delicious, versatile frittata is the perfect locavore breakfast (or lunch, or dinner) and will score you some points in the Eat Local Challenge. It features a handful of ingredients that can be found in our Weekly Sale from September 16th – 22nd, including local eggs from Shangri-La Farm, local bacon from McKenzie Meats, and local, organic cream cheese from Champlain Valley Creamery. It’s also a perfect catch-all for other local produce that you may want to add to the mix, such as spinach, arugula, peppers, or mushrooms, so feel free to get creative with the add-ins! If you’re looking for a meatless version, simply omit the bacon and increase the cooking fat by about 2 tablespoons.
Heat a cast-iron skillet over medium-high heat and brown the bacon until crispy. Remove bacon from pan and set aside to cool, reserving the fat in the pan. Add butter, ghee, or coconut oil to the skillet, then add the onion and shredded veggies and saute until tender. While vegetables are cooking, cut the softened cream cheese into small bits and whisk it into the eggs, along with a bit of salt and pepper. Crumble the bacon. Once the veggies are tender, add the crumbled bacon and pour the egg mixture into the skillet over the cooked veggies. Reduce heat to medium-low and cook until the eggs are just beginning to set, about 3-5 minutes. While the eggs are cooking, turn on your oven broiler and position the oven rack in the top third of the oven. Sprinkle shredded cheese and fresh herbs on top of the eggs, then carefully transfer the skillet to the oven. Broil on high for 3-5 minutes, or until cheese is melted and the frittata is puffed and golden. Cut into wedges and serve.