- 6 eggs
- ¾ cup milk
- 1 cob of Truck Farmer’s Candy Corn, steamed, and sliced from the cob
- 1 cup Truck Farmer’s cherry tomatoes
- ¾ cup mushrooms
- 4 sprigs fresh oregano
- 1 cup organic spring greens mix, chopped
- 4 slices provolone cheese, chopped
- 2 tbls olive oil
- Kosher salt and freshly ground black pepper
HOW TO MAKE IT
Step 1 Preheat oven to 400° F. Heat olive oil in an 8 in. ovenproof skillet (I use a cast iron skillet) over medium heat. Add cherry tomatoes, and oregano to skillet and sauté until the tomatoes burst – about five minutes. Sprinkle with salt and pepper, and add corn and mushrooms to skillet, cook for several more minutes until mushrooms are softened.
Step 2 Whisk together eggs and milk. Stir in chopped provolone cheese (you can also use shredded mozzarella) and spring greens. Pour egg mixture over veggies in the skillet and add a fresh grind of black pepper on top.
Step 3 Bake until the center of the frittata is set, about 35 minutes. Cut into wedges and serve with crusty bread, spring greens or hash browns.
JENNA'S SERVING TIP: My mom’s side of the family were truck farmers, and when I was little I learned how to count money by working at vegetable stand. I love buying fresh, local produce from the back of a truck bed! The candy corn and garden-fresh tomatoes really make this meal special, but you can substitute any veggies you have on hand.