Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

Please feel free to enter your own recipe!

Mini Veggie Frittata Muffins

The veggies in these frittata muffins can be mixed and matched to suit your tastes! Keeps well in the fridge for about 2 days. Please consider leaving a picture or comment if you decide to try this recipe!

Source: www.loveandlemons.com (modified slightly) (Entered by Ariana Giddens)
Serves: 12

8 Eggs      View Available Products
1/3 cup Milk      View Available Products
1 clove Garlic (minced)      View Available Products
1/4 teaspoon Dijon mustard
1/2 teaspoon Salt & pepper
2 to 4 tablespoons Chopped fresh dill
OR chopped fresh basil
OR minced fresh sage      View Available Products
2 Kale leaves (shredded)      View Available Products
1 cup Cherry tomatoes (halved)
OR another kind of sufficiently chopped tomato      View Available Products
OR chopped butternut squash
OR sweet potato cubes      View Available Products
OR diced bell pepper      View Available Products
1/4 cup Scallions      View Available Products
1/3 cup Crumbled feta cheese      View Available Products
Olive oil to grease the muffin pan      View Available Products

Step by Step Instructions
  1. Preheat the oven to 350 degrees and grease the muffin pan.
  2. Whisk the eggs, milk, garlic, Dijon mustard, most of the dill (or whichever equivalent you are using), and the salt & pepper together. Pour a little into each muffin cup.
  3. Divide and Add the kale, tomatoes, scallions and feta (or their equivalents) into each muffin cup. Pour the remaining egg mixture over each one.
  4. Bake for about 20 minutes, then add salt and pepper to taste along with the remaining dill or (other chosen herb) for garnish.


Comments added by fellow market members.