Fresh Egg Frittata Recipe
With all the fresh eggs you’ll be collecting from raising your own backyard chickens, this frittata recipe from author P. Allen Smith is sure to be a hit.
Fresh Egg Frittata
Makes 2 servings
- 4 fresh eggs
- 1 tablespoon milk
- salt and pepper, to taste
- 2 tablespoons cheese
- variety of cheeses
- chopped vegetables (tomatoes, asparagus, spinach, peppers and onions are good choices)
- sliced potatoes
- In a large bowl, whisk together eggs, milk, salt and pepper in a bowl until well mixed.
- Preheat your oven’s broiler onto high heat, and preheat a medium-sized skillet, greased with nonstick spray or butter, over medium heat.
- Add egg mixture to preheated skillet. Sprinkle the cheese into the egg mixture, and stir gently. Cook for approximately 4-6 minutes or until the mixture just begins to brown on the bottom but the top is still runny.
- Move skillet into the preheated oven under the broiler. Broil for 1-3 minutes, keeping a close watch on your frittata. The top should just begin to brown and bubble, but it can burn easily.
- Turn off the broiler and remove the skillet from the oven with an oven mitt, as the handle will be extremely hot.
Note: If using chopped vegetables, saute them in the skillet for a few minutes before adding the egg mixture. Ham or other precooked meats can be added directly to the egg mixture.
If you like this recipe, you might also enjoy our delicious recipe for an Asparagus, Spinach and White Cheddar Frittata.