Having my very own chickens, we’ve a daily provide of recent eggs which is great. There are days nevertheless, if I haven’t been within the kitchen baking that our egg dispenser within the fridge is actually over flowing.
On these days, I throw collectively what I name my “fridge” frittata, and I make an enormous egg frittata stuffed with no matter greens I’ve readily available within the fridge on the time. This frittata contains potatoes, mushrooms, tomatoes, and goat cheese and is filling sufficient to be a lightweight summer time entree, or an day by day lunch. The potatoes assist to make this frittata actually filling, so I may simply get pleasure from an enormous slice for dinner served with an enormous crisp salad and fruit.
I just lately purchased this attractive hand painted casserole dish in Deruta that I wished to make use of for my frittata so I baked the frittata quite than utilizing the range high to partially prepare dinner it as I often do. Be happy to make use of no matter greens you may have readily available as that’s the reason egg dishes reminiscent of this one are so nice.
You should utilize your leftovers, recent eggs, and create one thing new and scrumptious! My hens are nonetheless fairly younger so my eggs are most likely medium to small massive in measurement. If in case you have massive or additional massive eggs, merely use one or two much less.
Our Hens – Rosie, Lucy, Penelope & Katie
Buon Appetito!
Deborah Mele
Elements
- 3 Tablespoons Olive Oil, Divided
- 1/2 Cup Dried Breadcrumbs
- 4 Massive Mushrooms, Sliced
- 2 Cups Diced Cooked Potatoes
- 10 Eggs
- 3/4 Cup Cream
- Salt & Pepper
- 1/2 Teaspoon Recent Thyme, Chopped
- 1/2 Teaspoon Dried Oregano
- 3 Medium Tomatoes, Sliced
- 1 (3 Ounce) Log Creamy Goat Cheese
Directions
- Preheat oven to 375 levels F.
- In a skillet, warmth 1 tablespoon of the oil over medium warmth and prepare dinner the mushrooms till they’re golden brown, about 6 to 7 minutes.
- Add the potatoes, and prepare dinner simply till they start to tackle colour, about 4 to five minutes.
- Flippantly oil a 9 inch oven proof casserole dish after which scatter the breadcrumbs over the underside and sides.
- Scatter the potatoes and mushrooms over the underside the casserole dish.
- In a small bowl, whisk collectively the eggs, cream, salt, pepper, thyme, and oregano till gentle and fluffy.
- Rigorously pour the egg combination over the potatoes and mushrooms.
- Organize the tomato slices on high, and break up the cheese and scatter it throughout the highest as effectively.
- Bake till the frittata is golden brown and puffed all through, about half-hour.
- Permit to chill 5 minutes, then reduce into slices.
