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.
Course Breakfast, Main Course
Servings 4 people
Calories 289 kcal
- 8 eggs
- 1/2 pound potatoes
- 1/2 onion white or yellow
- 4 ounces cheese pick your favorite, or a combination
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.
Calories: 289kcalCarbohydrates: 12gProtein: 19gFat: 18gSaturated Fat: 9gCholesterol: 357mgSodium: 305mgPotassium: 408mgFiber: 1gSugar: 1gVitamin A: 759IUVitamin C: 12mgCalcium: 264mgIron: 2mg
Recipe and photo by Christina Keibler
Keyword Fall Recipe, Spring Recipe, Summer Recipe, Winter Recipe