Create a Flavorful Frittata With Winter Market Selections

Most summer farmers markets wind down in October and November, but a new trend is emerging: winter farmers markets. More and more communities are hosting them. You can find a list of winter farmers markets published by the Illinois Farmers Market Association at ilfma.org/find-a-market.

Winter farmers markets feature products available year-round, including meat, poultry, eggs, dairy and cheese, bread and baked goods, sweets, and preserved or packaged foods. Thanks to season-extension practices by farms, a limited variety of fresh produce may also be available.  

At the winter market I attend regularly, I find microgreens, mushrooms, lettuce, cheeses, bread and baked goods, meat, poultry, eggs and artisan foods like fresh pasta, sauces and fall produce such as carrots, beets, radishes and apples—and flowers.

Each market is unique. I recommend checking their website or Facebook page to see what each one offers.

This month’s recipe uses items commonly found at winter markets: eggs, spinach, cheese and mushrooms.

Mushroom and Spinach Frittata

YIELD: 6 SERVINGS

8 large eggs*

¾ cup shredded cheddar cheese*

½ cup milk

½ tsp salt

2 Tbsp butter

1 clove garlic*, minced

1 shallot*, minced

8 oz cremini (baby bella) mushrooms*, sliced

2 cups spinach*, stems removed

Freshly ground pepper

Locally produced hot sauce*

*May be available at a winter farmers market

Preheat the oven to 375° F. 

In a medium bowl, whisk together the eggs, cheese, milk and salt. Set aside.

Melt the butter in a large ovenproof skillet over medium heat. Add garlic and shallot; sauté until soft. Stir in mushrooms and cook 5 to 7 minutes until soft. Add spinach and cook until wilted.  

Pour egg mixture into the pan. 

Bake 10 to 12 minutes, or until the eggs are set and the edges begin to brown. 

Season with salt and pepper to taste. 

This is a great dish for a quick dinner or a relaxed brunch. Serve with a side salad for dinner or roasted potatoes for breakfast or brunch. Add a splash of locally produced hot sauce for an extra kick.

Janie Maxwell, MS, RDN, is the executive director of the Illinois Farmers Market Association (ILFMA). ILFMA supports local food and food systems by giving Illinois farmers markets and producers access to resources, education and connections to grow healthier and economically vibrant communities. For more information, visit ILFMA.org.