Too Many Eggs & Veggies? I Have Your Solution.........Frittatas!

Laura Jensen


We're deep into the dog days of summer here in Georgia. 

I could wring the water out of clothes after a walk to the barn.

It wears me down....

Then.....I gotta eat! But what? 

The hens are going nuts with their egg laying and friends are sharing their garden bounties of tomatoes, peppers, squash and eggplant. 

Enter: The frittata

A technical term for a little egg casserole. It's incredibly versatile in 2 ways.

1- You can put a little of everything in it. Like tomatoes, spinach, sausage, cheese, spices, veggies.....cooked potatoes even!

2- Cook up a bunch at one time. Then, put them in the fridge once cooled. And now you have a grab and go, no need to heat up the kitchen meal or snack!

TA - DA!

Here's my recipe......see what you think.....

Note that 1 egg = 1 muffin tin 

I used:

12 farm eggs

1 medium tomato cut into small chunks

Salt, pepper to taste

1 small bell pepper

3/4 cup 4 state cheddar cheese

1.5 cups of our #keto sausage (I only added this to the top of half of them)

Preheat oven to 400 degrees. Fill each muffin tin about 3/4 full. Place in oven for 15 minutes or until toothpick inserted comes out clean (like with cake.) 



What's in your fritattas? I'd love to hear from you!


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