Frittatas are like omelets in that they are a great and delicious way to enjoy your vegetables. They are an every-meal kind of dish; enjoy them for breakfast, lunch, dinner, or a late-night snack. They also make for an excellent appetizer for your holiday parties and get-togethers.
There are no fixed rules on what kinds of veggies to put into your frittata, but you can use regional dishes for inspiration. For example, in addition to your veggies you can add sun-dried tomatoes, olives and/or capers for a Mediterranean feel; or add cooked collards and country ham for a Southern feel.
Our frittatas generally follow the seasons on our farm. Our Swiss chard is abundant and beautiful now, so we’ve added that to this recipe.
Being a local, family farm, we support other local farms as often as possible. In this recipe we pair our organic produce with farm fresh eggs from Sarasota-based Grove Ladder Farms, run by our friends Tim and Chelsea Clarkson. They grow pasture-raised, hormone, and antibiotic-free poultry and eggs.
One other ingredient we love adding is goat milk. Adding milk to the egg mixture will make for a creamier frittata, but the goat milk also adds a little tanginess to the dish. It’s delicious!
Preparation Time: 15 minutes
Cooking Time: 35 minutes (10 minutes to cook the veggies; 20-25 minutes to cook the omelet in the oven.
Serves: 4 (as a meal) or 8 (as a side)
- 1 bunch of white turnips (8 to 10 small to medium sized ) with greens if available.
- 8 eggs (pasture-raised, hormone, and antibiotic-free eggs from Grove Ladder Farm in Sarasota, FL)
- 1 cup of milk (goat milk here)
- 12 stalks of Swiss chard
- 1 cup of red bell pepper medium dice (about 1/2 inch squares)
- 1 cup of Cubanelle pepper medium dice
- 1 cup summer squash medium dice
- 1 eggplant (purple and white “Graffiti” variety here)
- 1/2 large red onion medium dice
- 3 tbsp extra virgin olive oil
- Kosher salt to taste
- Black pepper to taste
- Pre-heat the oven to 350F. Place a rack on the second from the bottom level.
- Pre-cooking the turnips
- Wash the turnips really well, remove the stem cap and any roots, cut into 1/2 inch cubes.
- Place into a medium soup pot and pour enough water to cover the turnips by about 1 inch, season with a pinch or two of kosher salt, place on a burner set to medium-high heat, cook for about 10 minutes until just tender, drain and set aside.
- Wash the peppers, squash, and eggplant, remove the stem cap, dice into 1/2 inch cubes; set aside.
- Peel and dice the onion into 1/2 inch squares; set aside.
- Wash the Swiss chard very well as it may be sandy, drain, cut the stalk tips off and discard, remove and discard any discolored leaves or stalks, cut the stalks int0 1/2 inch pieces and the leaves 1/2 inch to 1 inch widths; set aside.
- Crack the eggs into a medium mixing bowl and scramble until the whites and yolks have just mixed, add the milk and mix well; set aside.
Note: We use a cast iron skillet in this recipe because of its non-stick characteristics and it’s oven safe, however any oven safe pan may also be used.
- Place a 10 to 11 inch cast iron skillet on a stovetop burner set at medium-high heat, when the skillet has warmed up add the oil, wait a minute or two for the oil to heat up then add the onions and eggplants, stir occasionally until they start to caramelize (about 10 minutes).
- Add the peppers, squash, and Swiss chard, stir to mix well with the onions and eggplants, cook for another 5 minutes.
- Season with salt and pepper to taste.
- Pour the egg and milk mixture over the veggies.
- Place the skillet on the second from the bottom rack in the oven preheated to 350F, cook for 20 to 25 minutes.
Note: We recommend using a food thermometer to check for doneness of the frittata, which is 170F. Most ovens are not calibrated; some run hot others cold to the set temperature.
- Carefully remove the skillet from the oven and place on a wire rack (to protect your surfaces).
- Your frittata is done and ready to enjoy! You may serve directly from the skillet or gently slide a spatula around the sides and underneath the frittata to release it from the skillet, then slide the entire frittata onto a serving platter.
Try this veggie omelet recipe but with potato and kale instead!