The family gets eggs from the CSA (Community Supported Agriculture) Farm Share program along with lots and lots of gorgeous vegetables. Every summer we look forward to having farm fresh egg frittatas. The way we make them is to sauté whatever vegetables we want in the biggest cast iron frying pan. This time I used onions and zucchini and kale that had been boiled and chopped small.
I wanted to put cubed potatoes and chopped carrots but Michelle said no, only zucchini, onions and kale. NO CARROTS!
We use a full dozen eggs and I would guess about 2 cups of shredded sharp cheddar cheese. Once the vegetables were ready, I poured the egg cheese mixture in, kind of stirred it around to even it out, then put it in the oven at 350° for about 30 minutes. Came out perfect and was delicious.
Michelle bought a big bag full of Persian cucumbers at the farmers market, and I bought tomatoes, sour cream and fresh dill. Yum, one of my favorite kind of salads. It went really well with the frittata.