Beautiful weekend weather has finally returned to Atlanta! We celebrated by spending the morning at one of my favorite places, the Peachtree Road Farmers Market.
If you live in Atlanta and have never been, I highly recommend checking it out. It’s the largest producer-only farmers market in the state and they host demos with some of the best chefs in Atlanta every weekend.
The vendors offer everything from farm fresh eggs and local honey to heirloom vegetables and pasture-raised meat. We typically swing by for staples (aka bacon and bread) from Pine Street Market and H&F Bread Co. While I’m there, I’ll also peruse the produce to see if anything grabs me.
This morning I picked up a beautiful, big zuchinni, a yellow onion, and the prettiest little baby yellow German potatoes. We rushed home with our haul, which also included Applewood smoked bacon and a loaf of sourdough, and I went to work whipping up one of my favorite weekend breakfasts inspired by my farmers market finds: a skillet omelet!
Skillet omelets are amazing because they: a) require no flipping, b) are a perfect vessel for whatever neglected cheese/vegetables you have lurking in your fridge c) are great reheated 30 minutes later when you’re hungry again and want another slice.
I decided to go with all veggies for this morning’s omelet since we were having bacon on the side. You can also add diced bacon to the omelet itself. And eat bacon on the side. No one is judging you. This is a safe place.
Please don’t ask me if this is a frittata. It’s not a frittata.
- 1 tablespoon unsalted butter
- 1 cup diced baby yellow potatoes
- 1/2 cup chopped yellow onion
- 3/4 cup shredded zucchini, squeezed to remove excess water
- 5 extra-large eggs
- 2 tablespoons milk or cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped scallions, white and green parts
- 4 ounces grated Cheddar, plus extra for garnish
- Preheat the oven to 350 degrees F
- Add the butter to an 8-inch ovenproof saute pan and cook the potatoes and onion over medium-low heat, tossing occasionally, until the onions are starting to brown and the potato is tender, about 10 minutes
- In a medium bowl, beat the eggs, milk, salt, and pepper together with a fork
- Stir in the scallions and shredded Cheddar
- When the potato is cooked, add the zucchini to the pan and cook for 1 minute
- Pour over the egg mixture
- Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center
- Sprinkle with a handful of grated Cheddar and bake for another minute
- Serve hot directly from the pan
Recipe adapted from Ina Garten.