Classic Egg Frittata

Written By Nicolle Ferrier

Having eggs gives us so many options here on the farm. We typically use most or all of our eggs to produce babies. There are certain times of year we get to actually use our eggs for recipes and eating! Eggs are so versatile and can easily be used and incorporated into so many recipes.

This recipe below is just something I grew up with in my household. I was the oldest of 5 children and my mother always making creative yet easy dishes. I remember as a child eating this classic dish any time of day. Adding in any ingredients we had on hand. We had a limited food budget so eggs were both affordable and satisfying.

What I love about a frittata is the simplicity and it is so versatile to whatever you have on hand The day I made this one, I only used 4 ingredients. I also just use whatever kind of eggs I have on hand. That day I had chicken. This would also work with any of the eggs we have here on the farm: duck, turkey, quail, and guinea. Yes you can use all of these! The taste and texture might be slightly different but that is what makes it so fun! Enjoy this family favorite.

Basic Farm Frittata

A delicious way to use eggs any time of day!

Ingredients

  • 12 eggs – duck, chicken guinea (using duck eggs reduce amount of eggs, quail increase)

  • 1/2 cup red onion (any type onion will do)

  • 1 tbs butter

  • 1/2 cup tomatoes

  • 1 cup cheese (shredded mozzarella or cheddar)

  • 1/3 tsp spices any amount to taste

Instructions

  1. Gather eggs, any type. Crack and open eggs into a large bowl

2. heat up your cast iron skillet, when warm add butter

3. preheat your oven to 400 degrees

4. Add in onion, garlic and fresh tomatoes, sauté till onion is cooked

5. beat eggs with a immersion blender (our favorite choice), fork or whisk

6. add any spices you may like — salt, fresh pepper, ect.

7. add egg mixture to skillet and let sit for a minute till edges of frittata set

8. take pan and gently tip to one side, with spatula move the egg mixture very gently to the one side it is tipping towards, let sit for 30 seconds

9. then tip to another side, till you repeat all 4 sides of pan. Do this repeatedly till jiggly and slightly set

10. turn off burner add in cheese and add the pan to a preheated 400 degree oven

11. check frequently till set, take out and let sit to harden. Enjoy!






Nicolle Ferrier

Meet Nicolle, also known as The Fowl Guru, with 20 years of experience in animal care. She’s a recognized expert in poultry, sharing her knowledge through webinars, articles, podcasts, and university studies. Nicolle has learned from top professionals in the field and co-founded Sugar Feather Farm LLC. Besides her work, she’s a mother of five, former civil engineering consultant, and a certified Vermont Master Composter. Nicolle volunteers for charitable organizations, teaches kids about raising food and animals, mentors farms, and supports heritage breed preservation.

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