One of the easiest dishes you’ll ever make is a farm fresh frittata. It’s a lot like a quiche, but without the crust. This is a great option if you’re gluten free or on a low carb diet.
Using up those farm fresh eggs on your homestead can be daunting once the warmer months hit. Use this frittata recipe and change out different ingredients for a different taste each time!
How to Make a Farm Fresh Frittata
Start by collecting the freshest eggs from your chicken coop. Or, if you don’t chickens on your homestead, try to find them locally. When all else fails, buy organic from the store!
It sounds like a fancy dish, but there’s really nothing fancy about it at all. Much like quiche, but without the crust, this frittata is great to make ahead for breakfasts, and even for dinner!
3 tbsp olive oil
½ onion, diced
8 large eggs
½ cup milk or cream
½ tsp salt
1/2 tsp pepper
1 medium tomato, sliced
1 handful fresh basil, sliced
1/2 cup fresh parmesan cheese, shredded
Crumbled or sliced mozzarella cheese
Method:
- Preheat oven to 350°F
- In a cast iron skillet (or any skillet), preheat olive oil over medium heat.
- Add onion and cook until softened.
- In a separate bowl combine eggs, milk, salt, and pepper. Whisk well.
- Pour egg mixture into hot skillet. Evenly distribute tomato, basil, and mozzarella on top. Sprinkle with parmesan cheese.
- Allow the mixture to cook on medium heat for about 2 to 3 minutes, or until the edges begin to crisp up, then transfer to your preheated oven and cook for 10 to 15 minutes. Don’t overcook. Remove the frittata right when it is cooked through but still a little jiggly. It will continue to cook as it rests.
- Allow the frittata to rest for 5 minutes before cutting and serving warm.
Some of our favorite variations of this dish:
Tomato, basil, and feta cheese
Zucchini, potato, and feta cheese
Tomato, potato, and jalapeno
Spinach, parmesan, and sausage
Avocado, chicken, tomato, and feta
Bacon, tomato, and cheddar cheese
Farmer's Frittata
It sounds like a fancy dish, but there’s really nothing fancy about it at all. Much like quiche, but without the crust, this frittata is great to make ahead for breakfasts, and even for dinner!
Ingredients
- 3 tbsp olive oil
- ½ onion, diced
- 8 large eggs
- ½ cup milk or cream
- ½ tsp salt
- 1/2 tsp pepper
- 1 medium tomato, sliced
- 1 handful fresh basil, sliced
- 1/2 cup fresh parmesan cheese, shredded
- Crumbled or sliced mozzarella cheese
Instructions
Method:
- Preheat oven to 350°F
- In a cast iron skillet (or any skillet), preheat olive oil over medium heat.
- Add onion and cook until softened.
- In a separate bowl combine eggs, milk, salt, and pepper. Whisk well.
- Pour egg mixture into hot skillet. Evenly distribute tomato, basil, and mozzarella on top. Sprinkle with parmesan cheese.
- Allow the mixture to cook on medium heat for about 2 to 3 minutes, or until the edges begin to crisp up, then transfer to your preheated oven and cook for 10 to 15 minutes. Don’t overcook. Remove the frittata right when it is cooked through but still a little jiggly. It will continue to cook as it rests.
- Allow the frittata to rest for 5 minutes before cutting and serving warm.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Other Blog Posts You Might Enjoy:
- Homemade Chicken Pot Pie with Rustic Crust
- Gluten Free Quinoa Patties
- Lavender-Lemon Pound Cake
- Gluten Free Chocolate Chip Banana Bread
- How to Make Spinach & Cheese Quiche
- Spicy Eggs, Bacon, and Kale
- Creamed Chard and Eggs Skillet
- 50+ Ways to Use Extra Eggs
Find this info, and more, in my new book!
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