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1. Gather the ingredients.

  • 2 Tbsp olive oil, plus another few tsp for sauteeing vegetables
  • 1 – 1 1/2 lbs potatoes (Sweet potatoes would be a great alternative for fall months, but adjust cooking time in Step 2)
  • Veggies and greens such as zucchini, mushrooms, kale, chard, roasted tomatoes, onions, equaling about 2- 3 cups total (I used about 1/3 cup onion, 3/4 cup zucchini, 1/3 cup roasted tomatoes, and about 1 cup chard)
  • 5 free-range, cage-free eggs from pasture raised chickens
  • 1-2 tsp salt
  • pepper to taste
  • Tomato sauce or ketchup for serving


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2. Prepare the potatoes.

Preheat the oven to 400 degrees. Peel, halve lengthwise, and slice the potatoes into thin wedges. Put them in a large, oven safe skillet* and cover with water by about 1/2 inch. Cover, bring to a boil and cook about 6-7 minutes. You still want the potatoes to be slightly firm. Drain and set aside.

*To save dishes, you will be using this skillet for the assembled frittata, so make sure it is big enough for all the ingredients.

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3. Prepare the veggies.

Dice whatever veggies you have chosen into small, bite-size pieces. For greens, the pieces can be larger, since they shrink a great deal while cooking. Saute the veggies in a medium skillet over medium heat with a few teaspoons of oil – I first caramelized the onions, then added the zucchini for a few minutes, and finally add the greens, cooking them only until wilted. I had some roasted tomato pieces so I added those as well at the end.

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4. Prepare the eggs.

Crack five whole eggs into a bowl and whisk until well-combined. Add the olive oil to the skillet and swirl around, coating well so that the eggs don’t stick to the bottom of the pan. Add the whisked eggs.

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5. Add the filling.

Add the potatoes, veggies, and greens to the eggs. Fold all the ingredients gently in so that they are well coated with the egg mixture. Sprinkle with the sea salt and add pepper to taste and fold again.

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6. Bake the frittata.

Cook the frittata for about 20-25 minutes until the filling has firmed up.

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7. Serve and enjoy.

Let the frittata cool slightly then cut into slices and serve either warm or at room temperature. The frittata is tasty as is, with just a little ketchup, or served on a bed of tomato sauce. Enjoy!

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Seasonal Veggie “Kitchen Sink” Frittata Recipe

  • 2 Tbsp olive oil, plus another few tsp for sauteeing vegetables
  • 1 – 1 1/2 lbs potatoes (Sweet potatoes would be a great alternative for fall months, but adjust cooking time in Step 2)
  • Veggies and greens such as zucchini, mushrooms, kale, chard, roasted tomatoes, onions, equaling about 2- 3 cups total (I used about 1/3 cup onion, 3/4 cup zucchini, 1/3 cup roasted tomatoes, and about 1 cup chard)
  • 5 free-range, cage-free eggs from pasture raised chickens
  • 1-2 tsp salt
  • pepper to taste
  • Tomato sauce or ketchup for serving

Preheat the oven to 400 degrees. Peel, halve lengthwise, and slice the potatoes into thin wedges. Put them in a large, oven safe skillet and cover with water by about 1/2 inch. To save dishes, you will be using this skillet for the assembled frittata, so make sure it is big enough for all the ingredients. Cover, bring to a boil and cook about 6-7 minutes. You still want the potatoes to be slightly firm. Drain and set aside. Dice whatever veggies you have chosen into small, bite-size pieces. For greens, the pieces can be larger, since they shrink a great deal while cooking. Saute the veggies in another skillet over medium heat with a few teaspoons of oil-I first caramelized the onions, then added the zucchini for a few minutes, and finally add the greens, cooking them only until wilted. I had some roasted tomato pieces so I added those as well at the end.

Crack five whole eggs into a bowl and whisk until well-combined. swirl around, coating well so that the eggs don’t stick to the bottom of the pan. Add the whisked eggs.¬†Add the potatoes, veggies, and greens to the eggs. Fold all the ingredients in so that they are well coated with the egg mixture. Sprinkle with the sea salt and add pepper to taste. Cook the frittata for about 20-25 minutes until the filling has firmed up. Let the frittata cool slightly then cut into slices and serve either warm or at room temperature. The frittata is yummy as is, with just a little ketchup, or served on a bed of tomato sauce.