Recently, we were able to get some really great farm fresh eggs from a local lady and we’ve been happy to have an excuse to eat even MORE eggs than normal!
Frittatas are something that we’ve never really eaten much of but after having tried it about a week ago, I can’t for the life of me figure out why not! If you’re unsure of what exactly a frittata is, it’s essentially an omelette that is baked in a cast-iron skillet in the oven. It turns out quite a lot fluffier than an omelette and you don’t have to worry about flipping it!
The greatest thing about cooking up a Frittata is that you can simply toss in anything you’ve got on hand to make a delicious breakfast (or lunch or supper – whatever suits you!)
I recently bought an antique egg-beater and it has completely changed my life! The eggs are fully incorporated so quickly and easily and they get so fluffy from the air that the egg beater is able to whip into them. I’ve also used this egg beater to make pudding and to mix a few wet mixtures for baking in general. It is so easy to just grab and go and doesn’t need to be used near an outlet which is truly amazing for use at my kitchen island!
Laura really loves omelettes and she loved the frittata just as much! In order to be sure that Laura is still getting the heart-healthy meal that she needs, we load up her plate with fresh fruit to go along with the frittata and we are good to go! Here is what the meal actually looks like when we go to eat it as a family:
Simple Farm-Fresh Frittata
This simple recipe can be easily altered to accommodate whatever you have on hand in the fridge or the garden!
- 6 Eggs (Farm-Fresh are best!)
- 2 tbsp Milk or Heavy Cream
- 3/4 cup Grated Cheese
- 2 Cups Fillings (I used pork sausage, bacon and green onions but anything will do!)
- 1 tsp Fresh herbs – Savory, Basil, etc
Preheat oven to 400º F
Chop and cook your fillings (if they are not already cooked – ie. leftovers). If cooking, it's best to cook them right in the cast iron skillet.
Heat the cast iron skillet (if you haven't already cooked up your fillings).
Beat the eggs and the milk with an egg beater (or whisk/fork). Add the herbs and most of the grated cheese to the egg mixture.
Cover the fillings with the egg mixture and give it a little stir. Scatter the rest of the grated cheese over the top of the egg mixture and add salt and pepper to taste (I didn't add any salt because the cheese and sausage/bacon added plenty of seasoning!).
Place the cast iron skillet in the oven and bake for 8 minutes or until the eggs are no longer jiggly.
Enjoy!
Our Transplanted Life 