Farm Fresh Frittata

Farm Fresh Frittata

This farm fresh frittata is delicious, and incredibly versatile. Good cold, hot, or at room temperature. Great for lunch, dinner, breakfast, or appetizer. It even goes well with a Negroni! Perfect for using what is on hand.

Remember to fully cook veggies before adding eggs. Veggies and meat in the recipe below all cut into similar sized cubes or slices, unless noted. Add firmer veggies to pan first, and build to more tender veggies.⁠

And careful not to over bake or it becomes a bit ‘rubbery’⁠. The best way to tell when an egg dish like this is done is to give the pan a little shake in the oven. The center should jiggle a little bit. A frittata will continue to cook even after you take it out of the oven with its own residual heat. So if you wait for it to look fully done, you will overcook it in reality.

This farm fresh frittata is made with farm fresh ingredients in season now (as of this writing.) I got the eggs, hakurei turnips, zucchini & green onions from Grant Family Farm.

The wonderful thing about a frittata though is that you can use just about anything you like as a filling. Asparagus and broccoli make a nice filling in the fall and winter. It may sound weird, but I have even enjoyed a frittata with ham, Swiss cheese and apples in the winter. The point is, this same basic recipe can be ‘fresh’ all year around.

Farm Fresh Frittata

Prep Time15 mins
Cook Time10 mins
Course: Breakfast, Lunch, Main Course
Cuisine: Italian, Mediterranean
Keyword: cheese, dairy, Egg, onion, pepper
Ingredients
  • 6 eggs⁠
  • ¼ cup whole milk or ½ & ½⁠
  • 3 TBS extra virgin olive oil⁠
  • ¼ cup potatoes ⁠ 1/2" dice
  • ¼ cup hakurei turnips greens reserved and chopped⁠
  • ¼ cup green onions chopped, whites and greet parts separated⁠
  • 1 clove garlic minced⁠
  • ¼ cup red bell pepper diced⁠
  • 1/2 lb ham steak optional⁠
  • ½ cup zucchini⁠
  • ½ cup crimini mushrooms sliced⁠
  • 3 oz shredded cheese of your choice⁠
  • 2 tsp smoked paprika divided⁠
  • Salt and pepper to taste⁠

Instructions

  • Preheat oven to 425F/220C⁠
  • Combine eggs, milk, pinch of salt and pepper and ½ tps of smoked paprika. Whisk to combine. Set aside⁠
  • Heat the olive oil in large skillet over medium high heat⁠
  • Add the potatoes and turnips and cook for a few minutes stirring occasionally. Add each set of filling every few minutes, and stir to combine⁠
  • >>Garlic, white parts of onions and peppers ⁠
  • >>Remaining smoked paprika and salt and pepper to taste ⁠
  • >>Cubed ham⁠
  • >>Zucchini and mushrooms ⁠
  • >>Chopped radish tops and onion greens⁠
  • Whisk egg mix & pour over the filling⁠
  • Give the pan a brief shake to evenly distribute the egg⁠
  • Add the cheese & gently stir to combine, without touching the bottom of the pan⁠
  • Let cook on the stove top for about a minute, until the outside edge of the frittata starts to set & curl⁠
  • Carefully transfer the frittata to the oven & bake for 7 – 10 minutes, ⁠
  • It is done when the eggs are puffy & lightly browned. The center should jiggle a bit with a gentle shake. ⁠
  • Remove from the oven and place it on a rack to cool. ⁠
  • Garnish with herbs, slice with a sharp knife, and serve.⁠

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