Seasonal Frittata

Frittata is a family favorite around here. Great for feeding a crowd, great for potlucks, great for leftovers, and really a great way to use up any seasonal excess veggies or just things lying around in your kitchen. Everyone loves it (including the kids) and its super easy to make and is filling and nourishing all on its own. Hope you enjoy this recipe as much as we do!

Ingredients:

1 dozen eggs

1/2 lb to 1 lb pork sausage or ground beef (depends on how much meat you want)

1/2 cup Cumberland, Coppinger or other cheese

1/2 cup milk

1 onion

1/2 bunch of kale or collards

tsp of thyme

1 tsp salt and pepper (or to taste)

(you can also use anything you have around…potatoes, mushrooms, peppers and so on)

Preheat oven to 425

In a 12” cast iron skillet (we use Lodge because they are great and are made 15 miles from our farm) Saute once sliced onion with 1 Tbsp of lard or butter. Add your meat to the skillet with the onions and cook till done. Add your greens and mushrooms if you like and cook for 1 minute. Whisk your eggs in a bowl with the milk, herbs, salt and pepper to taste. Sprinkle the shredded cheese on the top and Bake in the oven for 25-30 minutes until golden on top and the eggs are set. Serve hot. I like to top my fritatta with some fermented kimchi and a little hotsauce.