This farm fresh frittata is delicious, and incredibly versatile. Good cold, hot, or at room temperature. Great for lunch, dinner, breakfast, or appetizer. It even goes well with a Negroni! Perfect for using what is on hand.
Remember to fully cook veggies before adding eggs. Veggies and meat in the recipe below all cut into similar sized cubes or slices, unless noted. Add firmer veggies to pan first, and build to more tender veggies.
And careful not to over bake or it becomes a bit ‘rubbery’. The best way to tell when an egg dish like this is done is to give the pan a little shake in the oven. The center should jiggle a little bit. A frittata will continue to cook even after you take it out of the oven with its own residual heat. So if you wait for it to look fully done, you will overcook it in reality.
This farm fresh frittata is made with farm fresh ingredients in season now (as of this writing.) I got the eggs, hakurei turnips, zucchini & green onions from Grant Family Farm.
The wonderful thing about a frittata though is that you can use just about anything you like as a filling. Asparagus and broccoli make a nice filling in the fall and winter. It may sound weird, but I have even enjoyed a frittata with ham, Swiss cheese and apples in the winter. The point is, this same basic recipe can be ‘fresh’ all year around.
