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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • News
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
    • New Mexico Locally Grown Food Guide
  • Farm & Ranch
    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Farmers’ Market Nutrition Program (Senior & WIC Benefits)
    • FreshRx (Produce Prescription Program)
  • Connect
    • Donate
    • Get Texts
    • Find A Market
  • About NMFMA
    • Contact
    • Our Work
    • Grant Recipients
    • Board & Staff
    • Partners
    • In the Press
    • Bylaws
    • Employment

Farmers’ Frittata

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Recipe Rating




6

 

Farmers' Frittata

This frittata can be made using any fresh vegetable; just see what looks good at market! It's a simple meal to prepare for breakfast, lunch, or dinner. Eggs are the only constant in this dish; all other ingredients, from vegetables to cheese, are only dependent upon what's in season and your personal preference.
Print Recipe
Course Breakfast, Main Course
Servings 4 people
Calories 289 kcal

Ingredients
  

  • 8 eggs
  • 1/2 pound potatoes
  • 1/2 onion white or yellow
  • 4 ounces cheese pick your favorite, or a combination

Instructions
 

  • Preheat oven to 375 ºF.
  • Line an 8 inch x 6 inch baking dish with parchment paper.
  • Add about a tablespoon of oil to a skillet and warm over medium heat. Chop the potatoes and onion into 1-inch pieces and fry in the skillet.
  • Place the potato and onion mixture into the baking dish and spread evenly over the bottom. Add half the cheese on top.
  • Crack the eggs into a bowl and whisk until completely combined, adding salt and pepper to taste. Pour over the potato and onions. Top with the remaining cheese.
  • Bake the frittata for about 45 minutes, or until the center is just set. Remove from the oven and let rest for about 10 minutes before serving with a side salad or cucumbers and onions.

Nutrition

Calories: 289kcalCarbohydrates: 12gProtein: 19gFat: 18gSaturated Fat: 9gCholesterol: 357mgSodium: 305mgPotassium: 408mgFiber: 1gSugar: 1gVitamin A: 759IUVitamin C: 12mgCalcium: 264mgIron: 2mg

Notes

Recipe and photo by Christina Keibler
Keyword Fall Recipe, Spring Recipe, Summer Recipe, Winter Recipe
Tried this recipe?Let us know how it was!

© 2025 The New Mexico Farmers' Marketing Association, a 501(c)3 non-profit organization, supports New Mexico farmers, families and communities by providing public education, food access programs, technical assistance, and advocacy.