Farmer Cheese Frittata

October 21, 2011 § 1 Comment

For the last two months I’ve been collecting eggs from (very vocal) chickens roosting up the road, and harvesting baskets of veggies from the gardens surrounding my house. With these ingredients at my disposal, frittatas are a farmhouse standby.

Frittatas are exceptionally versatile (ie. chuck in whatever you have in the garden and it’ll taste terrific) and they’re minimal-fuss.  At the farm, we start our frittatas on the stove, sauteing whatever veggies we have handy, and once we add the eggs and cheese, we pop our cast iron into a preheated oven and let it do the rest of the work.

Frittatas are hearty, delicious hot, room temperature and cold, and are out-of-this-world-good when drizzled with a little salsa.  Below I’ve shared my favorite recipe, but I’ve left some wiggle room for you to add whatever vegetables are in season in your neck-of-the-woods.  (If Delacata or Butternut squash are popping up in your gardens or hitting the farm stand, give those a try!)

1 small onion, sliced
1 tablespoon olive oil or butter
3 cloves garlic, roughly chopped
1 cup roasted vegetables (eggplant, bell pepper, red onion, zucchini, winter squash, etc.)
4 eggs
1/4 cup pesto
1/3 cup farmer cheese
1/4 cup sharp cheddar/parmesan reggiano, shredded
pepper, to taste


1. Preheat oven to 350 degrees.  In a cast iron pan (or alternative cooking/baking, oven-safe receptacle) heat olive oil or butter on medium-heat.  Add onions and cook for 5-7 minutes, until wilted and beginning to carmaelize.  Add roasted vegetables and cook until heated through, another minute or two.

2.  Meanwhile, whisk eggs, pepper and pesto.  Remove cast iron from heat, add egg mixture and dollop with farmer cheese.  Sprinkle with cheddar or Parmesan and finish cooking in the oven.  Bake until set, between 15 and 20 minutes.  In the last minute of cooking, place under the broiler for 30-45 seconds to lightly brown the top of the cheese.

3.  Let sit for at least five minutes before serving.  Serve hot, warm or cold.  Top with salsa or avocados and fresh tomato wedges.

Diet Notes: SCD-safe and gluten free.


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