Fresh Egg Frittata


This is one our favorite ways to use our eggs. We have made this for breakfast and dinner. With dinner we serve it with a salad. For breakfast, just swap out the salad for some fresh fruit.

A frittata is a super relaxed recipe, I just throw in what I have on hand, today it’s kielbasa, bell pepper & broccoli
Some days I add chopped fresh spinach or kale to the scrambled egg mixture. You can swap the kielbasa for ham, bacon, sausage… Frozen veggies will work as well as fresh. You can add some grated or diced cheese too.

1 Tbs Olive Oil
2 1/2 cups potato, diced (I recommend using red and/or gold potatoes)
3/4 tsp seasoned salt
1/4 tsp pepper
1/2 Polska Kielbasa, diced
1/2 onion, diced (red or white)
1/2 large red bell pepper, seeded and diced
1 1/2 cops diced broccoli
8 eggs
1 big dollop (very technical term) sour cream or plain yogurt
Salt and pepper to taste

Cream Sauce:
1/4 cup butter
1/4 cup flour
2 1/2 cups milk (I use the unsweetened original almond milk but any milk, including buttermilk works too)
1/2 tsp pepper
1/4 tsp salt
1 1/2 tsp. Whole grain mustard
3/4 cup grated Parmesan cheese (the stuff in the shaker is sufficient)

To make the frittata:
In an oven proof frying pan, heat the oil over medium-high heat. Stir in the potatoes, season with salt and pepper,

stir to distribute the seasoning and get the potatoes coated with the oil. Cook for 2 minutes or so, just enough to get everything sizzling.

Reduce heat to medium and cover. Cook about 10 minutes, stirring about every 2 minutes, until the potatoes are softened and starting to brown.

While the potatoes cook, chop up your kielbasa

Uncover, stir in the kielbasa. Cook, stirring occasionally, for a couple minutes. Chop your veggies

Add in the onion, bell pepper and broccoli. Cook, continuing to stir occasionally, until the onions and peppers start to soften. At this point taste and adjust your seasoning.

Meanwhile, break your eggs into a medium bowl, use a whisk or dork to scramble them.

Add the yogurt or sour cream, salt, pepper.

Whisk together.

Once the veggies are softened and the kielbasa is hot, pour the egg mixture over. Gently stir to get everything evenly mixed.  Now, set the spoon down, reduce the heat to medium low and let the eggs cook.

Somewhere in the 8-10 minute window you will see the eggs starting to puff up a tiny bit as well as begin to firm up (set up) around the edges, gently giggle the pan to check. At this point, turn on the broiler

Once the broiler is fired up and ready, slide the pan in  about 5 inches under the broiler. DO NOT walk away! This will only take 5-8 minutes. The broiler will finish cooking the frittata from the top. This is a great time to start the cream sauce (recipe follows).

VERY IMPORTANT: The handle of your pan is HOT! Use a pot holder from here on out to hold your pan!!!

Just cook until the eggs are all nice and firmed up and there is just a little browning happening. Once these things have occurred, remove your frittata from the oven.  Let rest for  a couple of minutes.  then you can either use a heat proof rubber spatula to slide your entire beautiful creation out onto a lovely platter for some ooh’s and aah’s or you can simply use a plastic spatula to cut into 6-8 slices and then plate and top with a healthy spoonful of cream sauce. Serve immediately with your choice of salad or fruit.

Cream Sauce:

Melt the butter in a medium saucepan over medium-low heat.
Whisk in the flour and reduce heat a bit.
Cook without stirring. This bit of cooking is important to cook out some of the raw flour taste. It will go from the above image. To this:

Now whisk in all the milk, continue to whisk until it’s smooth.

Add your salt, pepper and mustard.

Turn the heat back up to medium and cook, stirring often, until it starts to bubble and thicken.

Once it starts to thicken, whisk in the parmesan cheese.  Continue to cook over medium-low heat, stirring often, until the cheese is melted (the sauce with get smoother as the grainy grated parmesan melts) and the sauce is thickened, don’t worry if it’s kind of runny, it’ll thicken as it stands.

Once you’ve gotten your sauce smooth and thickened, taste, adjust your seasoning.  Remove from heat and go finish your frittata



One thought on “Fresh Egg Frittata

  1. Pingback: Excess Eggs? Freeze 'em Up! - Ever Growing Farm | Ever Growing Farm

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