Microgreens aren’t just for garnish! These flavorful and nutrient dense greens are a delicious way to eat locally grown produce year round, like in this recipe from our nutrition intern Olivia Jacobs. Feeling a little extra? Turn the recipe into a quiche with a frozen pie crust from our vendor Vikings & Goddesses Pie Co or by making your own pie crust with Sunrise Flour Mill or Baker’s Field Flour.
- 6 eggs
- ½ cup plain greek yogurt
- Salt and pepper, or to taste
- ½ cup shredded Friesago cheese from Sheperd’s Way Farm + small handful (about 1/8-1/4 cup) for topping
- 1 package microgreens from Holistic Health Farm
- Salt and pepper, to taste
Preheat oven to 400 degrees. Grease a 9-inch pie pan or oven proof cooking pan and set aside. In a medium bowl, whisk together eggs and yogurt until just combined. Add shredded friesago cheese, most of the microgreens (save some to garnish), and salt and pepper. Mix until combined. Pour into prepared pan, and sprinkle with remaining friesago cheese.
Bake for 20-25 minutes, until a toothpick comes out clean, and frittata is lightly golden. Garnish with microgreens, slice, and serve.