Farmers' Market Frittata

Fresh from the Farmers' Market Frittata

Turn your farmer’s market finds into the freshest frittata bursting with flavor and nutrition. This Farmer’s Market Frittata is my favorite way to elevate your standard breakfast frittata.

For the Farmer’s Market Frittata, I chose to incorporate a mixture of greens, herbs, and mushrooms to majorly elevate the nutritional profile of the meal. Feel free to add or swap out your veggies as desired! Here’s what I love about the current lineup…

  • Shiitake mushrooms are a good source of vitamin D and lentinan, an immunity-boosting polysaccharide that has anticancer properties and heals chromosomal damage. They have greater nutrient density than white button mushrooms. Another nutrient-dense option is oyster mushrooms, a good source of the amino acid ergothioneine, which supports skin health by protecting the mitochondrial membrane and helping the skin use oxygen more efficiently. This can aid with wrinkles and sun damage.
  • Broccoli rabe is a cruciferous vegetable packed with fiber and phytonutrients. It’s high in Vitamins C and A, folate and calcium. 
  • Spinach provides important vitamins and minerals, including iron, vitamins C and E, potassium, and magnesium. 
  • Basil is high in antioxidants lutein, zeaxanthin, beta-carotene, and beta-cryptoxanthin, which are protective against oxidative stress and diseases such as cancer.

This frittata makes a complete blood sugar balancing Fab Four meal with protein, fat, fiber, and greens. Let’s break it down:

  • Protein: eggs
  • Fat: avocado oil
  • Fiber and Greens: broccoli rabe, spinach, basil, mushrooms

When you eat in alignment with the Fab Four, you know you’re setting yourself up for blood sugar balance. Practically speaking, this looks like feeling full, calm, and energized after a meal. No crashing or craving an hour later. And the best part? It allows for food freedom. Ditch the diet box. No more cutting out major food groups or white knuckling it to mealtime.

If you want to learn more about how to use this simple tool to optimize your well being, I have video courses, best-selling books, and fuss-free recipes to walk you through it.
  • Prep Time

    15 minutes

  • Total Time

    45 minutes

  • Servings


  • Freezer Friendly



  • 10 organic eggs
  • 1/2 teaspoon pink Himalayan salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon avocado oil
  • 4 garlic cloves, minced
  • 1 cup sliced shiitake mushrooms
  • 1 cup roughly chopped broccoli rabe
  • 3 cups baby spinach
  • Basil, cut into chiffonade


  1. Preheat the oven to 350°F.
  2. In a medium bowl, lightly whisk the eggs. Season with salt and pepper and set aside.
  3. In a large cast-iron frying pan over medium heat, heat the avocado oil, then add the garlic, mushrooms, and broccoli rabe. Sauté for 3 to 5 minutes, until softened, stirring occasionally. Remove the pan from the heat, add the spinach, and stir to wilt.
  4. Spread the sautéed vegetables evenly over the surface of the pan and pour the eggs on top. Bake for 20 minutes, until the frittata is puffy and the center is firm. Serve warm with basil chiffonade* on top. *This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.