Seasonal Frittata Recipe - Fresh From The Farmer Ken's Kitchen
Why You'll Love It:
- Uses seasonal vegetables, and is adaptable with ingredients: use whatever's in your fridge! Perfect for a fridge clean out!
- A hearty, protein-packed meal that's easy to customize
- Pairs perfectly with fresh herbs for a bright, savory flavor
- Bakes in one skillet--easy cleanup
Ingredients
- Seasonal vegetables (for summer: bell peppers, zucchini, onions, and rainbow chard are great starting points)
- 1-2 tbsp olive oil, neutral oil, or butter
- 10-12 eggs (Shop Ken's Organic, Free-Range Rainbow Eggs)
- 1-1½ cups of half & half, or heavy whipping cream
- 1 tsp Farmer Ken's Organic Italian Seasoning Blend
- Additional seasonings of your choice (salt, pepper, garlic powder, paprika)
- 1-2 cups shredded cheese (cheddar, mozzarella, gouda, or your favorite blend)
- Chopped green onions (for garnish)
- Optional: Fresh herbs from Farmer Ken's Culinary Herb Bundle for an aromatic finish
Directions
- Prep the Veg
- Wash and chop your seasonal vegetables.
- In a large, oven-safe skillet, heat olive oil, neutral oil, or butter over medium heat.
- Lightly sauté vegetables for 5-7 minutes until just tender.
- Remove from heat and let cool for 5-10 minutes to prevent curdling eggs.
- Make the Egg Mixture
- In a large mixing, whisk together eggs, half & half (or heavy cream), Italian seasoning, pepper, and any additional seasonings you like.
- Assemble the Frittata
- Pour half of the egg mixture over the cooled vegetables in the skillet.
- Layer with shredded cheese.
- Pour the remaining egg mixture over the cheese, then top with more cheese and green onions.
- Bake
- Preheat oven to 350°F.
- Place skillet in the oven and bake for 20-30 minutes, or until eggs are set, the top is golden brown, and the frittata has risen.
- Serve & Enjoy
- Let cool for a few minutes before slicing.
- Garnish with fresh herbs from the Culinary Herb Bundle for a fragrant, farm-to-table finish.
Farmer Ken's Tips
- Make it seasonal: In spring, try asparagus and spinach, in fall, use roasted squash and mushrooms
- Go herb-heavy: Fresh rosemary, thyme, or basil. will deepen the flavor
- Dairy free option: Use full-fat oat milk or coconut milk instead of cream. Use a dairy alternative cheese.
If you make the recipe, be sure to tag @farmerkenofficial and leave a comment!
