SERVES 4

INGREDIENTS

• 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.