Wintertime Frittata
A quick and easy staple, frittatas are endlessly adaptable. Make it your own by adding whatever winter veg you have in the pantry. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby.
Equipment
- Oven with Broiler
- Skillet
Ingredients
- 2 tbsp olive oil
- 2 cups mushrooms* sliced
- 1½ cups potatoes* or sweet potato or squash, diced
- 1 bunch green onions* sliced
- 4 eggs*
- ½ cup half & half or milk of choice
- ½ cup grated cheese e.g. parmesan
- 1 tbsp herbs* chopped
- microgreens* optional garnish
Instructions
- Preheat oven to 400. Dice your root vegetables of choice. Toss with olive oil and roast them until soft and lightly browned, 20 to 40 minutes depending on size and vegetable. Remove from oven and let cool.
- Heat an 8 to 10 inch skillet with 1 tbsp olive oil. Sauté the mushrooms with salt and pepper until tender. Remove from pan. Add to skillet 1 tbsp oil, green onions, roasted potato or butternut squash. Season with salt and pepper. Add your greens and sauté for an additional 2-3 minutes.
- Preheat your broiler.
- In a medium bowl, whisk together 4 eggs and milk of your choice. Pour mixture over the hot vegetables in the skillet, swirling the pan so the egg mixture covers the entire pan.
- Cook gently, lifting up the edges with a spatula to let the eggs flow under cooked eggs. When egg is mostly cooked, remove from heat and sprinkle with herbs and cheese.
- Place skillet under the broiler for 1-2 minutes, until cheese is melted and eggs are set. Do not overcook.
- Garnish and serve!
Notes
Adapted from Sally Pressly
Nutrition
Calories: 772kcalCarbohydrates: 55gProtein: 27gFat: 52gSaturated Fat: 18gCholesterol: 72mgSodium: 527mgPotassium: 1566mgFiber: 9gSugar: 19gVitamin A: 29412IUVitamin C: 13mgCalcium: 622mgIron: 3mg
