Market Meals: Fall Vegetable Frittata with Charred Onions, Butternut Squash, Mushrooms and Goat Cheese

This recipes comes from Jamie Leeds, chef and owner of Hank's Oyster Bar, off Q Street NW in D.C. Leeds shared it with FARMFRESH Markets.

It combines the best fall with breakfast.

• 1 bunch scallion(s) (green/spring onions), thinly sliced
• 2 tablespoons olive oil
• 1 pound shitake mushrooms, sliced
• 1/2 pound butternut squash, steamed and diced
• 1/2 pound green beans, cut in 1 inch pieces and steamed
• 1 tablespoon garlic, chopped
• 13 large egg(s), beaten
• 1/4 cup flat leaf parsley, chopped
• 2 tablespoons fresh thyme, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper(s)
• 1 cup feta cheese, crumbled

1. Preheat the broiler.
2. In a large nonstick pan over medium heat, cook onions in 1 tablespoon of the olive oil, stirring occasionally, until soft.
3. Remove onions from the pan. Sauté the mushrooms in the remaining olive oil until almost done, then add the garlic and cook for one more minute. Set aside.
4. Meanwhile, in a large bowl, combine the herbs, eggs, salt and pepper.
5. Add the onions, squash and beans to the mushrooms in the saute pan and rewarm.
6. Increase heat to high and pour in the egg mixture. Scramble until half cooked.
7. Remove from the heat and sprinkle the feta cheese on top and place under broiler until set and golden. Cut into wedges and serve warm.