Springtime Frittata
This is a very versatile recipe! Use whatever veggies, meats, and cheese that you have on hand that you think would work!
Makes 6-8 servings
Ingredients:
8 oz. ground sausage, chicken sausage, or crumbled bacon, optional
1 T. oil (you can use the bacon grease if you’re adding bacon)
2-3 medium potatoes, peeled and sliced into 1/8” slices
2 medium carrots, peeled and sliced into 1/8” rounds
5-6 scallions, chopped or ½ yellow onion, chopped
1 stalk green garlic, minced (or use 1 garlic clove, minced)
2 cups swiss chard or spinach, chopped
8 eggs
½ c. milk
4 oz. crumbled goat cheese, feta cheese, chopped fresh mozzarella, or shredded cheddar cheese
salt and pepper
Directions:
If using meat, cook ahead of time. If you’re cooking sausage or chicken sausage, cook in a large pan on the stovetop until cooked through; strain any grease. If you’re cooking bacon, cook in a large pan on the stovetop until cooked through or use my favorite method of cooking bacon: on a sheet pan in the oven at 400 degrees for about 20 minutes. It works even better if you have a wire rack to set into the pan and lay the bacon on top of the wire rack. Once cooked through, set aside.
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, beat the eggs with the milk and a sprinkle of salt and pepper. Set aside.
Heat the oil in a large (12 inch) cast iron or oven-safe skillet over medium heat. Add the potatoes and carrots and cook for about 15 minutes, stirring occasionally. It can help cook these veggies faster if you place a cover over the pan to create a steam effect. After about 15 minutes, add the scallions and garlic. Cook for another 2-3 minutes or until root veggies are fork-tender, stirring occasionally. Add the swiss chard/spinach and stir into the veggies. Place a cover over the top to steam the greens for another minute or two, or until they’re wilted.
Turn the heat down to medium-low, and add the meat to the pan, if using. Spread the veggies (and meat) out around the pan so that it’s all in a somewhat even layer. Add the beaten egg mixture to the pan.
Sprinkle your cheese out over the frittata and turn off the heat. If you are using a shredded cheese rather than a crumbled or chopped cheese, you may want to wait to add the cheese until the last 5 minutes of baking or it may get absorbed into the egg mixture rather than forming a light crust along the top.
Place the pan into the oven and bake for about 20 minutes or until the center is no longer jiggly when you gently shake the pan. Let cool for a few minutes on the countertop before slicing and serving.
Serve with a light salad and buttered crusty bread (with thinly sliced radishes and a sprinkle of sea salt)!
