Every day, we receive beautiful, fresh eggs from our hens. I provide good food for them, and they, in turn, provide delicious eggs for us. While their egg production naturally slows down in the winter, our hens still laid some eggs throughout the winter. Thankfully, we didn’t have to buy any eggs from the store this winter even when many of the girls were going through a heavy molt.
Now that the days are longer, we’re getting an abundance of eggs, so it’s time to focus on more egg-based recipes. While D is more than happy to have egg wraps and omelets for breakfast, it’s fun to switch things up a bit now and then. After looking around the fridge and pantry, I decided to make this veggie frittata.
Frittatas are super easy to make and can be customized with a variety of ingredients. I recommend precooking all ingredients before adding the eggs for the best results. Don’t overbeat the eggs as it will cause the frittata to rise in the oven and then fall when you take it out.
I like to use a cast iron pan, but you can use any oven-safe pan. For this recipe, I used a 10″ cast iron pan.
Veggie Frittata
Ingredients:
- 8 large eggs
- Small yellow onion, roughly chopped or diced
- 3 mini sweet peppers, roughly chopped or diced
- 1 mini sweet pepper, sliced
- 1 small tomato, diced
- 1 small tomato, sliced
- 1/4 cup shredded cheese
- 3 Tbsp butter or olive oil
- Salt, pepper, oregano to taste
Directions:
- Preheat oven to 350 degrees.
- Heat butter or oil over medium-low heat in oven-safe pan. Add the chopped onions and peppers to the pan. Cook for 5 minutes or until tender.
- Add the diced tomatoes to the onions and peppers.
- In a bowl, whisk together to eggs with the seasonings.
- Pour egg mixture into skillet and mix with veggies.
- Cook for 5-7 minutes until edges pull away from the pan.
- Top with cheese, sliced tomato, and sliced peppers.
- Bake in oven for 16-18 minutes until eggs are set.
