breakfast
Garden Vegetable Frittata
A thick, oven-finished egg cake loaded with whatever garden vegetables need using. More substantial than scrambled eggs, easier than a quiche, and endlessly variable based on what's available. Eaten hot or cold, breakfast or dinner.
Ingredients
🌱 From Your Homestead
- eggs (8)
- garden vegetables (2 cups chopped — whatever is available)
- fresh herbs (basil, thyme, or chives)
🛒 From the Store
- parmesan or feta (1/3 cup)
- milk or cream (2 tbsp)
- olive oil
- onion or shallot
- salt
- pepper
How to Make It
- Gather your ingredients: eggs (8), garden vegetables (2 cups chopped — whatever is available), fresh herbs (basil, thyme, or chives), parmesan or feta (1/3 cup), milk or cream (2 tbsp), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: eggs (8), garden vegetables (2 cups chopped — whatever is available), fresh herbs (basil, thyme, or chives).
- Run a spatula around the edges to check when the bottom has set and the middle is still slightly jiggly — that's when it goes in a 375°F oven for 8 minutes. Finishing in the oven means it sets evenly without a rubbery bottom from too much stovetop heat.
- Cook for approximately 30 min. Adjust to taste and serve 4 portions.
- Plate, enjoy, and share with your household!
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