How to Make a Farm Fresh Frittata

Farm Fresh Frittata

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!

farm fresh eggs frittata

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:

  1. Preheat oven to 350°F
  2. In a cast iron skillet (or any skillet), preheat olive oil over medium heat. 
  3. Add onion and cook until softened. 
  4. In a separate bowl combine eggs, milk, salt, and pepper. Whisk well. 
  5. Pour egg mixture into hot skillet. Evenly distribute tomato, basil, and mozzarella on top. Sprinkle with parmesan cheese. 
  6. 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.
  7. 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.

Other Blog Posts You Might Enjoy:

Find this info, and more, in my new book!

Raising Chickens Naturally

Pin this Recipe for Later:

Join the Tribe

Leave a Reply

Your email address will not be published. Required fields are marked *

Free UPS Shipping on all Footwear at Tractor Supply. Online Only. Shop Now!

920x60-2

follow me @amy.fewell

Copyright © 2019 · Theme by 17th Avenue

Password Reset
Please enter your e-mail address. You will receive a new password via e-mail.