As you may or may not know, we have our raw milk dairy and pastured eggs/poultry delivered. We typically go through a dozen eggs a week, so they are ALWAYS in our order. For some reason, we haven’t been going through them as quickly as usual, so we ended up with 9 eggs the day before the next set were coming! Solution?
This was quick and easy, two qualities I value in a mid-week meal.
First, John sauteed the ingredients we wanted in the frittata (or FREE-tot, as we sometimes pronounce it to be silly). We chose onions, garlic, mushrooms, and spinach.
Then, I scrambled together the eggies!
Here comes the yummy part… The eggs meet their friends!
MMMMM! John grated some cheddah over it!
The pan of delicious-ness cooked on the stove until it was cooked about halfway through.
Then, I took the whole pan and broiled it in the oven until it wasn’t jiggly anymore.
Check out the close-up!
This post was featured on the Pennywise Platter at the Nourishing Gourmet, Let’s Do Brunch at the life and times of the 21st century housewife, and Seasonal Sunday at Real Sustenance!