Spring is here, and with it, longer days.
Of course, that means the hens and ducks are in full-on laying mode. We have 15 layers all together, and we are getting between 10-15 eggs daily. That is a lot of eggs, even for us. After supplying our friends with eggs, being creative with them in recipes is next on the list.
This veggie frittata is great for when you are overrun with eggs, and the garden is in full swing, too.
It’s filling, without being heavy and easy to make. The veggies you add can vary, as this is a very versatile recipe as well. This is our favorite way to make it. You will need:
- 1 zucchini, sliced
- 1 cup mushrooms, diced
- 1 head broccoli, cut up into florets
- 1 small onion, diced (optional)
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 1 tablespoon oil of choice (I used olive here)
- 1 cup shredded cheese
- 12 eggs
Begin by preheating your oven to 375.
Heat a cast iron skillet on the stove top with 1 tablespoon oil. Once the oil is shimmery, place the veggies into the skillet to sautee for 5-7 minutes. I sprinkle with a pinch or two of salt as well, to help bring out the flavor.
Once the veggies are sauteed and sweating, crack 12 eggs into a bowl. Those golden globes are so pretty, aren’t they?Beat the eggs gently and then pour over your sauteed veggies.
Top with cheese, stand back and admire the bright sunny color.
Place in the preheated oven and bake for 30 minutes. You can check the center of the frittata to make sure the eggs are fully cooked through. Remove from the oven, allow to cool for 5 minutes, and serve.
Even my non egg eating son loves this frittata, and that’s saying something! It’s great for brunches or other gatherings, too. We enjoy this for dinner quite often, even more than breakfast. What do you like to do with surplus eggs in the spring?