Each passing weekend, I find myself competing for parking at the local farmer’s market. As the weather grows warmer and spring crops appear, everyone is ready to head outdoors from a long winter of root vegetables. While it does mean I have to set my alarm on a Saturday, the early wake up call means I also get to the market before the crowds and can have first pick of spring’s new arrivals.
First up is arugula. I love this peppery, leafy green. It’s also a very forgiving crop—I tried growing it two years ago and was surprised how it kept coming back all season long. I added farm-fresh eggs and some of the tomato jam I canned last year, and I had the makings for a quick, easy and amazingly good breakfast. A little decadent with the heavy cream, but you can choose to leave that out weekdays and save it for a Sunday Brunch splurge—that’s what I intend to do.
Arugula, Tomato & Parmesan Frittata
2 large eggs
½ teaspoon heavy cream
Salt and freshly ground black pepper, to taste
1 tablespoon butter
1 slice country or brioche bread, cut into 1/4" cubes (day old works well too)
¼ cup arugula, washed well, dried & thinly sliced 1 tablespoon tomato jam
1 teaspoon freshly grated Parmesan cheese
Freshly chopped scallions, to garnish