Farm Fresh Frittata

When Mother Earth Food reached out for a “casserole” recipe for their Friday Harvest Menu, I remembered their mission to “harvest the healthiest organic and non-GMO food from local farms” and came up with this most eggcellent :) “Farm Fresh Frittata”.

This flavorful dish is a great way to get your veggies in and will set you up for the day with even energy, rather than the sugar crash many of us end up fighting off with coffee. Avoid the rollercoaster and get some good nutrition instead!

There are suggested ingredients in the recipe below, but you can use whatever you have on hand… leftover veggies, add cheese, skip the meat or use breakfast sausage instead. The possibilities are endless. Though I do have to say, my beloved Patrick kept commenting, “I’ve had my fair share of egg dishes like this but this one wins,” and I totally agree! It was a most perfect balance of flavors.

I hope you enjoy it! And, as always ~ please comment at the very bottom of the page if you decide to make this delicious breakfast meal. Be well!

Served with blackened baby peppers (see notes), and gluten-free toast with avocado & hemp hearts.

Farm Fresh Frittata

6 Servings

Time: 35 minutes

Ingredients

• 6 large eggs

• 1 Tbsp dried herbs

• 1/8 tsp pepper

• 1/8 tsp sea salt + additional

• 1/4 cup coconut or other milk

• 3 pieces of bacon, cut into bite sized pieces

• 1 Tbsp ghee or coconut oil

• 1/2 potato diced

• 1/2 onion diced

• 1/2 zucchini diced

• 5 mushrooms sliced

• A handful of cherry tomatoes, halved

Directions

1. Preheat the oven to 400°F.

2. Whisk together eggs, herbs, pepper, ⅛ tsp salt, and milk then set aside. This gives the dried herbs a chance to soften and open up flavor. If using an herb mix, be sure it doesn’t already have salt, or lessen the amount of salt you add here.

3. Cook bacon over medium heat for 3 minutes in a large skillet.

4. Add ghee, potato, and onion and cook for approximately 10 minutes, until translucent, stirring occasionally.

5. Add the zucchini and stir in, then spread the mushrooms out on top and sprinkle the mushrooms lightly with salt. I find that salting mushrooms, in particular, while cooking makes them much more flavorful in the final dish. Let them sit on top for about a minute before stirring them into the other veggies.

6. Cook the veggie mix for an additional 3 minutes, occasionally stirring the mixture.

7. Add the tomato halves and cook for an additional 2 minutes.

8. Turn the heat off and add your veggie mix into a springform pan (my fav) or a 9” pie pan. (See notes for options here.)

9. Bake for about 15 minutes, until eggs are puffed and opaque and sides are just beginning to brown. Keep an eye on it and don’t overcook or it will become rubbery.

10. Serve!

Notes

• One pan. This can also be prepared in a well oiled cast iron skillet, used for both the veggie saute portion and the baking portion of the recipe.

• Use more oil while sauteing the bacon and veggies if the pan seems to be drying out.

• This can also make individual muffin portions in a muffin tin with liners. Just reduce the oven temperature to 350 and bake for less time.

• Keeps well in the refrigerator for a few days.

• Blackened Baby Peppers are a beautiful side dish (pictured above). Check out the recipe here.

Comment at the bottom of the page if you decide to make it ~ I love feedback and it helps me perfect recipes. And if you love getting these recipes, subscribe to my newsletter below to stay in the loop with recipes, workshops, retreats, and other events.

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