One of the most versatile and economical dishes we love to prepare here at Willows Bend Farm is the Frittata. Prepared with our free ranging hens’ eggs with fresh, seasonal produce and herbs, the flavors really pop! By varying the add ins we can create so many different combinations that we rarely have the exact same frittata twice.
The first part of this recipe will be the frittata “template”. This is the egg part which binds all the other seasonal add-ins together. Then simply choose your add-ins according to seasonal availability. Of course not every ingredient, herb or spice has to be something you would find local or seasonal, but this template is a good way to showcase what steps you can take for preparing economical, healthful, and seasonal local food.
The first part of this recipe will be the frittata “template”. This is the egg part which binds all the other seasonal add-ins together. Then simply choose your add-ins according to seasonal availability. Of course not every ingredient, herb or spice has to be something you would find local or seasonal, but this template is a good way to showcase what steps you can take for preparing economical, healthful, and seasonal local food.
Ingredients:
6 eggs
½ tsp sea salt
½ tsp turmeric
ground black pepper
3 T butter (or olive, or coconut oil)
½ medium onion (or scallions, or shallots)
add-ins of your choice.
Directions: Choose and prepare your add-ins and spices. You will need about 2 cups of greens or vegetables and 1 tsp total dried herbs and spices. Ground spices tend to be strong, so use about ¼ to ½ tsp of each to taste. You want a tablespoon or more of fresh herbs. (I like to sprinkle in enough to cover the top of my frittata) Cut greens into thin strips. Cut other veggies into bite sized pieces. Parboil starchy vegetables like potatoes, winter squash, sweet potatoes.
Beat the eggs with the salt, pepper, turmeric, and any dried herbs and spices you have chosen, set aside. Heat a 10” or 12” skillet with the oil over medium heat. (if you want to brown the top of your frittata, make sure you use an ovenproof skillet) Add the onion and cook until softened, about 5 minutes. Add your chosen, prepared vegetables and sauté until greens are wilted and vegetables are crisp-tender, add a few drops of water if the greens are sticking to the pan. Add more butter or oil if needed, and pour the beaten eggs onto the vegetables, tipping to distribute evenly. Sprinkle with the fresh herbs of your choice. Reduce the heat to low and cover the skillet. Cook until eggs are set (may take up to 15 minutes). Add cheese and either pop under the broiler until cheese browns, or simply replace the cover and let the cheese melt off heat. (That’s what I do because my broiler on my gas range is under the oven and I don’t care for getting down on my hands and knees to cook) If you want to get fancy, invert the frittata onto a plate and then again onto a serving plate to get the cheese on top, but I just serve mine right from the pan.
Check out some of the recommended seasonal add-ins in the following post from November of 2015 The Seasonal Frittata by Alisa
6 eggs
½ tsp sea salt
½ tsp turmeric
ground black pepper
3 T butter (or olive, or coconut oil)
½ medium onion (or scallions, or shallots)
add-ins of your choice.
Directions: Choose and prepare your add-ins and spices. You will need about 2 cups of greens or vegetables and 1 tsp total dried herbs and spices. Ground spices tend to be strong, so use about ¼ to ½ tsp of each to taste. You want a tablespoon or more of fresh herbs. (I like to sprinkle in enough to cover the top of my frittata) Cut greens into thin strips. Cut other veggies into bite sized pieces. Parboil starchy vegetables like potatoes, winter squash, sweet potatoes.
Beat the eggs with the salt, pepper, turmeric, and any dried herbs and spices you have chosen, set aside. Heat a 10” or 12” skillet with the oil over medium heat. (if you want to brown the top of your frittata, make sure you use an ovenproof skillet) Add the onion and cook until softened, about 5 minutes. Add your chosen, prepared vegetables and sauté until greens are wilted and vegetables are crisp-tender, add a few drops of water if the greens are sticking to the pan. Add more butter or oil if needed, and pour the beaten eggs onto the vegetables, tipping to distribute evenly. Sprinkle with the fresh herbs of your choice. Reduce the heat to low and cover the skillet. Cook until eggs are set (may take up to 15 minutes). Add cheese and either pop under the broiler until cheese browns, or simply replace the cover and let the cheese melt off heat. (That’s what I do because my broiler on my gas range is under the oven and I don’t care for getting down on my hands and knees to cook) If you want to get fancy, invert the frittata onto a plate and then again onto a serving plate to get the cheese on top, but I just serve mine right from the pan.
Check out some of the recommended seasonal add-ins in the following post from November of 2015 The Seasonal Frittata by Alisa
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Visit us: 20413 Carson Rd
Dinwiddie, Virginia, 23841 Call us: 804-892-7588 Email us: Willowsbendfarm@gmail.com |
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