Farmhouse Frittata

Serves 6-8 in less than an hour

Originating from Spain, a frittata is an omelet that is started in a frying pan, filled with your favorite veggies and cheeses and then finished in the oven until golden brown. The eggs and cheese provide solid protein while the veggies bring a burst of phytonutrient-rich colors, vitamins and minerals. It is easy to make for a lazy weekend morning and always a crowd-pleaser for a brunch. Just sauté the first set of ingredients and then pour in the eggs and cheese before baking. Serve with a salad and remember to make extra for lunch or “brinner” through the week.  

  • 1 leek, rinsed and sliced thinly to the greens

  • 1 cup red pepper, diced

  • 1 cup zucchini, sliced thinly

  • 1 tablespoon each fresh parsley, basil, tarragon or dill, chopped

    • (save 1 tablespoon minced herbs to scatter over the top before baking)

  • 1 cup spinach or baby braising greens, chopped

  • ½ teaspoon sea salt

  • 1 cup fresh, ripe tomatoes, diced and drained

  • 4 T. olive oil

  • 12 eggs, whisked (organic, free-range)

  • 1 teaspoon sea salt

  • ½ teaspoon cracked black pepper

  • ½ cup organic cream or half and half, if tolerated

  • ½ cup (sheep) feta cheese, crumbled

  • ½ cup goat cheese, crumbled

  • ½ cup Parmesan cheese, shaved

  • 1 cup yellow potato (Yukon Gold), baked and diced small

  • 1-2 tablespoon sun-dried tomatoes, chopped (optional)

  • 1-2 tablespoons, pitted Kalamata olives, chopped (optional)

Preheat the oven to 350º.  Gather and prep the ingredients. Beat the eggs and cream, season with salt and pepper and set aside. Using a large skillet (12-14 inch with metal handles), sauté the leeks, onion, peppers, zucchini, spinach and herbs in olive oil for 5-10 minutes over medium heat. Add the tomato and sauté another 3 minutes. Remove from the heat. 

Distribute the diced potatoes, olives, sun-dried tomatoes and cheeses evenly through the pan.  Whisk the eggs again and pour over the vegetables in the skillet. (If your skillet has plastic handles, then transfer the veggies to an oiled pie plate, and pour the eggs and cheese over them, then transfer to the oven to finish).

Sprinkle the Parmesan cheese and remaining herbs over the eggs and bake for 20-30 minutes, or until a fork inserted to the middle comes out clean and the cheese is bubbling. Allow the frittata to cool for 10-15 minutes, then cut into wedges and serve with a salad. 

Sally LaMont, ND, LAc