If you have chickens, you probably have a surplus of eggs, at least from time to time. And with farming and homesteading, you will often have a surplus of veggies - but not necessarily always the same ones. Learn the basics of making a frittata and you can feed your family while using up your extras! Remember, frittatas don't have to be breakfast food. And you can bake these in muffin or mini-muffin cups and freeze them to reheat in the microwave for quick on-the-go meals.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
- 2 to 10 homegrown chicken eggs
- Salt and freshly ground pepper
- 1 to 3 tablespoons of milk (optional)
- 1 tbsp extra virgin olive oil or coconut oil
For fillings, the whole idea is to use what you have on hand. Here are some suggestions:
- leftover pasta
- sweet potatoes
- fresh herbs: thyme, rosemary, tarragon, basil, chives
This recipe can use as few as two eggs for one person or up to 10-12 (depending on size of egg and size of your pan) for a family and leftovers. If using just two eggs, use an 8-inch pan. For four to eight eggs, use a 10-inch pan. And for ten-plus eggs, use a 12-inch pan. For a step by step recipe that uses pasta, read here. And check out the origins of the frittata.
- First, assemble your ingredients. Chop any veggies, meat, or potatoes into bite-sized chunks. Use an appropriate amount of filling for the number of eggs. For tough greens like kale or collards, blanch them for a few minutes in boiling water to cook them partially. You can also braise them in the cooking oil.
- Once the filling is ready, beat the eggs together with salt, pepper and milk (if you have it - if not, just leave it out or use a little water if necessary - I rarely find milk or water needed when I'm using my hens' eggs) in a large bowl. Add filling ingredients (but save some cheese for the top!) and give it one last good stir.
- If you haven't already, heat the olive or coconut oil over medium-high heat in a heavy skillet (I love cast iron). Choose one that can go into the oven. Make sure the pan is hot before adding the egg mixture.
- Add the egg mixture to the pan. Use your spatula to distribute the fillings evenly. Turn the heat down to medium or medium-low. Use your spatula to gently lift the edges of the frittata, allowing the uncooked egg to run to the now-clear bottom of the pan. Shake the pan occasionally to prevent burning. If your pan is just too big to move it around, that's fine. Just set the heat to medium-low and put a cover on the pan.
- After about 4-5 minutes the edges of the frittata will begin to puff slightly. At this time, if you have cheese, sprinkle it over the top.
- Turn your broiler on and put the rack directly underneath it. Make sure you use an oven mitt and transfer the frittata to the oven to finish cooking it by broiling. Rotate the pan as needed to help it cook evenly. When the cheese is bubbly and golden brown, it's done! Remove from oven, allow to cool slightly, then cut into wedges and serve. Enjoy! Frittatas can also be served lukewarm or even at room temperature. And don't forget: you could modify this to bake in muffin tins (just set oven to 350, and forget the stovetop - bake until almost totally set, then top with cheese and broil). Freeze the "frittata muffins" for an easy on-the-go breakfast.