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A friend from work has been bringing in tons of eggs from his fiancee’s farm lately and I am absolutely loving it! Getting farm-fresh eggs from well-cared hens would normally cost an arm and a leg so I’m so grateful that he has been sharing. I’ve already made lots of fried and scrambled eggs as well as baked goods, but my favorite favorite way to use up fresh eggs is a simple frittata.
I’ve tested this recipe for you twice since I shared it at my Birthday Brunch so I can promise that it’s super easy and really delicious. In my opinion, a frittata is really just a blank canvas waiting for you to add vegetables, cheese, and/or meat. I went with vegetarian this time.
An important step in this recipe is to cook the veggies in a pan before mixing them with the eggs. You definitely don’t want hard uncooked vegetables in your frittata. I used frozen vegetables since I’m on my “spring cleaning” kick for my kitchen, but you could definitely use fresh veggies.
Daniel is visiting this week which means I’m whipping up all kinds of yummy foods for him, and trying to stay healthy as much as I can. I have to remind myself that I cannot and should not go one-for-one with him on food. That might seem obvious, but it’s harder than you would think!
I was a little M.I.A. last week as I was working on some projects, but I’ll be back later this week to share some fun pictures of what’s been going on with me lately (outside of the blog)! For now, I’ve gotta go snuggle ;)!
What’s your favorite way to use fresh eggs? I need some inspiration!
- 1 tablespoon extra virgin olive oil
- 2 cups frozen corn
- 3 cups of fresh kale or spinach or 1 and 1/2 cups frozen spinach or kale, chopped
- 3 green onions, chopped (cut off the roots and use the white and green parts)
- 2 cloves garlic, peeled and minced
- 2 oz soft goat cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 large eggs
- 1/4 cup grated sharp cheddar cheese or cheese blend
- Preheat oven to 350 degrees F. Lightly coat a 9-inch pie dish with cooking spray and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the corn and kale and sauté for about 5 minutes until hot throughout. Add the green onions, garlic, salt, and pepper and cook for another minute. Remove from heat and set aside.
- In a large bowl, whisk together the eggs, then add the vegetables from the skillet. Crumble the goat cheese into the egg/veggie mix and stir to combine, then pour into the prepared pie dish.
- Bake 30-40 minutes, or until lightly browned and the center is nearly set so a toothpick inserted comes out clean. The frittata will puff while baking, then settle a bit as it cools.
- Let sit 5 minutes then serve warm or at room temperature.
Looks delicious! I’m now obsessed with these tortilla egg rolls – they’re a quick way to use up eggs that aren’t too egg-y, if that makes sense: http://theactorsdiet.com/2016/03/06/tortilla-egg-roll/
Thanks, Lynn! Those egg rolls look delish!