2 cups chopped veggies
2 cups protein
10 eggs
Preheat oven to 350 F. Whisk eggs. Add veggies and protein. Stir and pour into 9 inch square baking dish. Bake 30-40 minutes until edges are golden. Careful not to overcook or eggs will be rubbery.
For my frittata last week, I used chard roughly chopped, salad tomatoes quartered, green and red pepper coarsely chopped, chopped cooked bacon and chopped cooked sausage links. I have also used leftover roast beef, chicken or turkey depending on what I have on hand. I like this recipe because it is so versatile and simple. Whatever shows up in my box gets thrown in with some complimentary protein and Voila!
I have also made this in a 12 cup muffin pan instead of a baking dish. For mini muffin frittata, I reduce the cooking time to 20 minutes and usually check at 15 minutes (nothing worse than overcooked eggs). The mini frittata freeze well. I usually thaw mine in the fridge the night before and reheat in the microwave (I know, gasp) for a few seconds in the morning.
Recipe and pic courtesy of CSA member Tara
