Our family loves frittatas! In a time crunch, we often rely on the frittata to provide a nourishing meal that cooks quickly and only uses one pan. Need to feed a crowd? The frittata once again rises to the occasion. What I also love is how you can use a wide variety of fillings, so depending on the time of the year, you can adjust the ingredients to use what's available, or use up whatever is in excess in the fridge.
With over a dozen hens steadily laying eggs in the warmer months, our home tends to have a large amount of eggs on hand at all times. Sometimes our bounty gets a bit out of hand so putting together a 12 egg frittata is a great way to use up our head stash of nutrient dense eggs. For this recipe, you will want about 4-6 cups of prepared vegetables. The sky is the limit here folks. Leftover potatoes, roasted vegetables from the night before, anything goes.
My 12 inch Griswold cast iron pan is the perfect cooking vessel for the veggies and eggs. If you don't own a cast iron pan, then I highly suggest you look into purchasing one. A wee bit heavy yes, but sturdy, nearly indestructible, and a pan that can be passed down to future generations is worthy of the small investment.
How to Make a Frittata
2 tablespoons ghee or lard
1/4 cup raw cream or full fat milk
1 large yellow onion, roughly chopped
1 broccoli crown, cut into small florets
1 bunch of spinach or other leafy greens
2-3 tablespoons chopped herbs (parsley, oregano, chives, thyme, rosemary, etc)
sea salt, to taste
1/2 cup cheese of choice
4 strips of bacon, cut into chunks
ground pastured ground pork, beef, or lamb
grated sweet potatoes
zucchini or summer squash
Preheat the oven to 350°F
Whisk together the eggs, herbs, and milk/cream along with a few pinches of sea salt.
Heat an oven proof pan over medium-high heat. If you are adding meat, cook first with the onions, otherwise carry on as stated.
Melt the ghee or lard then once hot, add the onions. Stir often and cook until soft, roughly 3-4 minutes. Add the broccoli bits and cook for an additional few minutes.
Stir in the spinach and use tongs to toss while it wilts into the other vegetables.
Use a wooden spoon to disperse the veggies evenly throughout the pan then pour the egg mixture over the top.
Turn off the stove top, allow the eggs to fill the pan then place in the oven.
Bake for about 15-20 minutes or until the center "sets" and is firm to the touch.
Cut the frittata into wedges and serve with ketchup, hot sauce, and a nice salad.