C.H.E.F. Recipes (Cheap Healthy Easy Fast)

My Frittata

asparagus frittata

My frittata always has sweet potatoes, and most of the time a white potato or two. The rest of the ingredients vary due to whatever I have on hand. I don’t actually measure ingredients and sometimes depending on how many veggies I’ve added I need to add more eggs than I mentioned below; the eggs should ‘almost’ cover the veggies.

2 white potatoes, sliced

2 sweet potatoes, sliced

1 onion, sliced

about 1/2 to 1 cup crumbled breakfast sausage (I use local, organically raised meats from Hollis Hills Farm in Lunenburg, MA)

2-4 chopped scallions

2 handfuls of a green vegetable such as broccoli, asparagus, zucchini, spinach or other leafy greens.  I also add mushrooms on occasion, and on rare occasions I add grated cheese.

6-8 eggs, lightly beaten with about a half cup of milk

Oven 350º

Spread all inside ingredients into a 9 x 13″ pan that has been lightly oiled with olive or other oil.

Pour beaten eggs evenly over veggies, the eggs should almost cover the ingredients.

Bake for 40-50 minutes. This will depend on how full the pan is. It’s done when potatoes are soft and egg is set.


Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s