This frittata recipe is my go to recipe for using all the ingredients grown from our farm! It feels so good to walk outside and come back in with fresh ingredients right out of our yard. What is even better is this recipe is so adaptable …. don’t have a zucchini this time, use potatoes instead! I also use whatever greens are in season, just saute them with the potatoes or zucchini before adding them in!
I love to be creative and create a different flavor each time with each frittata. I’ve used different herbs from our garden and I’ve sliced tomatoes and layered them on the top … it looked beautiful.
You can also add meat or just keep it with veggies. My husband likes it best with bacon! All meals are great with a little bacon ….. I’ll even saute the veggies in the left over bacon grease. When you source meats from excellent sources, it feels great to use every possible resource from it.
The recipe below is just a starting point, the add ins are endless! As long as you use the egg base …. any meat, vegetables, herbs, cheeses would work. I’ve never messed this one up and I have tried so many different variations. Sauted rainbow chard looks amazing in it!
I will say sauteing the veggies and greens is pretty important. It brings out the flavor and makes them tender before baking.
Iv’e made it spicy with jalapenos or not with sweet peppers. Our favorite peppers are the hungarian wax peppers. Not too spicy with incredible flavor.
Iv’e even made it with a few duck eggs … so good!
This frittata pairs well with a salad or my kids’ favorite …. waffles! The sweet waffles with the savory frittata is a great combo. It is the perfect brunch recipe, but of course holds its own for dinner too!
- 5 strips of bacon, cooked and chopped (optional)
- 1 to 2 peppers (bell, hot .. whatever is growing) diced small
- 1 small zucchini peeled (or 2 potatoes) diced bite size
- 1/2 medium onion (diced small) yellow or red
- Handful of greens, chopped (spinach, swiss chard, kale… whatever is growing)
- 8 farm fresh eggs (or 6 large store bought)
- 1/3 cup whole milk or cream
- 1 Tbsp. fresh herbs chopped (rosemary, basil, thyme, parsely … whatever is growing)
- 1/3 cup shredded cheese (optional) (any kind is yummy)
- salt & pepper to taste
- Preheat oven to 375 degrees
- Cook bacon and set aside (if not using bacon just saute veggies in good olive oil)
- Dice zucchini (or potato), onion and peppers
- Using same skillet as bacon w/ grease, saute the zucchini on med heat
- add the onion and peppers to the skillet and continue to saute until onion is fragrant, add greens at the last moment, set aside
- In a medium mixing bowl add eggs, milk, herbs and whisk together
- Add the chopped bacon and veggies to the bowl and stir
- Pour everything into pie dish or medium casserole dish
- Sprinke with shredded cheese (if using) and salt and pepper to taste
- Cook for 20 – 25 minutes in oven or until center is cooked
- Let cool for 5 minutes and enjoy
- Keeps in the frig covered for a few days!