So you are getting a CSA or maybe you’ve gone a little crazy at the farmer’s market (asparagus, green onions, and chives, oh my!) or maybe you have just hit the end of the week but you have some random leftover produce that you didn’t quite use up and you don’t want to throw away. Frittatas are a great way to use up produce and make a quick, family-friendly meal.

I actually debated about whether to put this recipe here or on my kiddo blog, A Life Well Fed . My toddler devoured two pieces of this last night, so don’t be fooled into thinking this is just a grown up meal. I put it here because I use this blog a little more for CSA recipes.

I will give you an exact recipe below, but here is the blueprint for the recipe:


1. 1 1/2-2 cups produce, cut into bite-sized pieces. I lean towards veggies like asparagus, zucchini, or mushrooms plus onions and/or garlic. I am not a fan of peppers or tomatoes mixed with eggs, but that’s my preference. I think they are too watery and don’t hold their shape very well.

2. 8-10 egg whites OR 6 eggs. We generally just do egg whites as both my husband and I prefer the taste and texture (super fluffy) as opposed to using eggs. You could also do a mix of eggs and egg whites.

3. Handful of grated cheese. We tend towards Parmesan or farmer’s cheese. They are mild and just add a touch of flavor.

4. Handful of chopped, fresh herbs. I keep chopped chives from our CSA in the freezer so they are easy to grab and throw on top.


My method mirrors one I learned from a local chef years ago.

1. Preheat broiler.

2. Using a high-sided saute pan that can go into the oven, heat a tablespoon of oil of your choice (I like olive oil) over medium heat. Add vegetables and saute until softened, 4-5 minutes.

3. While vegetables are cooking, whisk egg whites (or eggs) in a medium sized bowl. Make sure vegetables are evenly distributed in pan, and pour egg mixture over vegetables. Cook for 3-4 minutes until eggs are starting to cook. Add cheese and cook an additional minute or so until eggs are set. Sprinkle on herbs and place pan on the top rack in your oven.

4. Broil for 5-8 minutes until the top is bubbly and starting to brown. Remove to cooling rack. Cut into pie slices and enjoy.

For those of you who like exact recipes, here you go:


CSA Frittata
Serves 4
A light and quick weeknight dinner showcasing fresh spring produce.

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Prep Time
10 min

Cook Time
15 min

Prep Time
10 min

Cook Time
15 min

1 tablespoon olive oil
6-8 thin asparagus spears, cut into bite-sized pieces
6 baby bella mushrooms, chopped
1 bulb green garlic OR 1 small shallot, chopped fine
3-4 potato onions OR green onions, green and white parts, chopped fine
9 egg whites
[1/4] cup grated Farmers cheese
3 TB chopped chives

1. Preheat the broiler.
2. Heat oil in an ovenproof pan over medium heat. Add veggies and saute until softened.
3. While vegetables are cooking, whisk together egg whites.
4. Pour egg mixture over vegetables and cook for a few minutes until eggs are beginning to set (and show color). Add cheese. Cook for a few more minutes until eggs are opaque. Sprinkle on chives and place in oven on top rack. Broil for 5-8 minutes, until top is starting to brown and bubble. Set on cooling rack for a few minutes. Slice and serve.

We always serve this with hash browns, toast, and a mixed green salad.

Badger Girl Learns to Cook by Kimberly Aime


 Recipe Review:

We have made many variations of this, and it is always a big hit with all members of the family. I like it because it uses up produce and it’s super easy. My daughter and husband both love eggs, so it’s an easy sell.


Do you have any go-to recipes for using up produce at the end of the week?

As a side note, in case you are wondering about this week’s meal plan, don’t fret! I am trying a new format where I post the meal plan at the end of the week and then provide you with links and recipes. Stay tuned to see what we ate this week and how we used our CSA. Consider this post a sneak preview!

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