This frittata is one of my go-to dishes for its simplicity, versatility, and utter deliciousness. Whether for breakfast, brunch, lunch, or dinner, a couple ingredients or chock full, it’s another great use of eggs when we’re swimmin’ in them.
The variations are limited only by your imagination: bacon with cheddar, ham and Swiss, pork carnitas with green chiles, etc., etc., etc.!
In summer I even cook this is my All American Sun Oven, as shown in the photo. In which case I do preheat the skillet, but add all the ingredients at once (no wilting the greens over heat, or partial setting of eggs either), then put in the Sun Oven until done.
¼ onion, diced small
Fat of your choice
2 large handfuls of fresh greens- like kale, chard, spinach- roughly chopped
2 medium sized, pre-baked potatoes cut in ½ inch dice
1-2 cups cooked meat, diced or shredded
1 dozen large eggs
½ cup whole milk
1 tsp. salt
¼ tsp. pepper
2 tsp. dried herbs
1 cup grated cheese
- Preheat oven to 350 degrees.
- Using a No. 10 cast iron skillet, or similar size oven proof skillet, melt the fat over medium heat. Add the onions and cook until translucent.
- In the meantime, in a large bowl whisk the eggs, milk, salt, pepper, and herbs. Set aside.
- After onions are soft, add the potatoes, meat, and greens. Heat until the greens are quite wilted. Distribute ingredients around skillet evenly. Before the next step, you may need to melt more fat in the skillet to make sure the egg doesn’t stick.
- Pour in the egg mixture slowly so as not to disturb the arrangement. Sprinkle the cheese evenly on top.
- Let set for a few minutes until you see the egg along the side of the skillet beginning to set.
- Remove from heat and put in the oven. Cook for 20 minutes or until the top is light gold and puffed. Let sit for 5 minutes, slice, and then serve.