The Best Farm-to-Table Dinner is in Your Backyard

In my house, the kitchen is where the post-game debriefs happen and where the "homestead" life truly comes together. Right now, my chickens are in their spring prime, and my counter is overflowing with the most beautiful eggs.

There is something so rewarding about a meal that starts in your own backyard. My go-to "Busy Mom" recipe this month? The Foothill Frittata. I load it with fresh herbs from my garden and whatever seasonal veggies I picked up at the Heritage Farmers Market at Terra Vista (they’re there every Saturday from 9 AM – 2 PM!).

If you haven't been to the farmers market lately, go for the local sourdough—it’s the perfect companion for fresh eggs. Supporting our local growers is what keeps the RC community spirit alive. Plus, it’s a great way to teach our kids that food comes from the earth, not just a grocery store shelf!

The "Foothill Frittata"

A farm-to-table favorite for busy RC families.

Prep time: 10 mins

Cook time: 15 mins

Serves: 4–6

Ingredients:

• 8–10 large eggs (Freshly gathered from your coop! If you don’t have chickens, look for local eggs at the Terra Vista Farmers Market.)

• 2 tbsp extra-virgin olive oil

• 1 bunch asparagus, trimmed and cut into 1-inch pieces (at their peak in May!)

• 1 small bunch broccolini or zucchini, roughly chopped

• 2 scallions or 1 small red onion, finely diced

• 1/2 cup fresh herbs, roughly chopped (I love a mix of parsley, chives, and dill or even a little basil—whatever is thriving in your garden right now!)

• 1/2 cup goat cheese or feta, crumbled

• Salt and fresh cracked pepper to taste

Instructions:

1. Prep the Eggs: In a medium bowl, whisk together the eggs, a pinch of salt, and pepper until well blended.

2. Sauté the Veggies: Preheat your oven to 400°F (or set your broiler). In a large oven-proof or cast-iron skillet, heat the olive oil over medium heat. Add the onions/scallions, asparagus, and broccolini. Sauté for 3–5 minutes until the vegetables are just tender and bright green.

3. Add the Eggs: Lower the heat to medium-low. Pour the egg mixture over the vegetables, ensuring they are evenly distributed. Sprinkle your fresh herbs and cheese crumbles evenly over the top.

4. The Finish: Let the eggs cook on the stovetop for 2–3 minutes until the edges are set. Transfer the skillet to the oven and bake for 15–20 minutes (or broil for 5 minutes) until the frittata is puffed, golden, and just set in the center.

5. Serve: Let it rest for 5 minutes before slicing. Garnish with an extra handful of fresh herbs and enjoy!

Pro-Tip for Busy Moms: This frittata is just as delicious served cold or at room temperature! I often make a double batch on Sunday mornings to have a high-protein breakfast ready for those hectic weekdays when we are rushing to get to school and work.

Hey Inland Empire, I’m Candice Newman! I’ve had the incredible fortune of being born and raised in this amazing community, and I couldn’t imagine living anywhere else. I currently live in Alta Loma with my husband, Jonathan, our son, Trevor, and our dog, Ruger! I’m a real estate agent with a passion for finding new places to explore in the Foothill Communities. When I'm not selling homes, you can find me cheering my son on at his baseball games, exercising, spending time in our local mountains, heading to the lake, cooking, or watching the Dodgers slay the Giants (I was born and raised an Angels fan, but the Dodgers have taken over the household!). I'll never have enough Mexican food and Italian food in my life. I’m looking forward to connecting with you soon! See you around town! Candice.Newman.Realty@gmail.com | (909) 367-3280 DRE: 01924842