Farmers Market Frittata / by Erin Baynham

After a trip to the Baltimore Farmers' Market (located under I-83), I decided to whip up breakfast. Instead of omelets, I chose to make a frittata. It's packed with spinach, seriously sharp cheddar, mushrooms, green peppers, red onions and fresh salted butter.  I used about 4 eggs, and baked the ingredients for 35 minutes. 'Twas a hit!

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