Even as we enter September and the unofficial start of fall, I still have onions and potatoes on hand from our May harvests of those crops. So it was with extreme pleasure that I made this farm frittata today almost entirely with ingredients sourced from the farm. This one had potatoes, onions, orange bell pepper, elephant garlic, and a liberal dosing of paprika. Frittatas are an easy meal that can be made with a wide variety of ingredients, depending on what you have on hand. Be creative!
- 8 eggs
- A splash of milk or cream (fattier milk will result in a richer, fuller flavor, but I always just use whatever I have on hand, usually 2%)
- 2-3 cups of “mix-ins”, including:
- Diced vegetables – onions, peppers, tomatoes, potatoes, garlic, etc.
- Greens – finely chopped spinach, kale, sweet potato greens, Swiss chard, etc.
- Cheese, shredded – again, whatever you have on hand
- Meat – fully cooked bacon, sausage, ham, etc.
- Seasonings: salt and peppers are standard, the rest are up to you. Paprika, cumin, cayenne peppers, onion or garlic powder, work well with frittatas.
- Preheat the oven to 400.
- In a cast iron skillet (or other oven-safe cookware) saute the vegetables in butter or oil until soft. If using potatoes, saute them for a few minutes on their own before adding softer vegetables like onions and peppers.
- Add fully cooked meat and greens, if using, once vegetables are done cooking.
- Season liberally with salt and pepper, and any other desired spices.
- In a separate bowl, whisk together the eggs and milk/cream.
- Pour the egg mixture over the vegetables/meat/greens in the cast iron skillet.
- Cook in the oven for 15-20 minutes, until the eggs are set and beginning to turn golden. You can test for doneness by running a knife through the frittata. If done, no liquidy eggs will run into the opening left by the knife.
- Let cool 5 minutes before enjoying!