On a busy morning, this Frittata recipe is a blessing. It is a quick way to use up random veggie leftovers. You can easily “kitchen sink” a Frittata which is a big reason why I love this dish.
This recipe for a Farmer’s Frittata is named due to its hearty filling ingredients. One can easily do the heavy lifting after this dish. Using sausage and bacon, cheese and a veggie medley this Frittata is undeniably a meal.
In a large, oven safe, non-stick skillet add the bacon pieces and fry until crisp. Drain the fat leaving 1 tbsp in the pan.
Add the red pepper, mushrooms and sautee until softened. Add the tomatoes, sausage, green onions, and bacon to the skillet and sautee until heated. You can add a tsp of bacon grease if needed.
Add the spinach and toss until slightly wilted. Taste and season with salt and pepper if needed.
In a seperate bowl, combine the eggs, milk and nutmeg and whisk until slightly frothy. Pour over the ingredients in the skillet and turn the element to medium low. Meanwhile, turn your oven to 375°F.
Cook the Frittata until the bottom has firmed and it is cooked halfway through. Take from stovetop, and place into oven. Cook for 10 minutes until the top no longer jiggles.
Remove from oven, and spread cheese over top.
Turn oven to broil and return Frittata to top rack of oven. Allow the top to brown under the element. Watch closely this does not take long.
Remove the pan from the oven. Allow it to sit for 2 minutes. Then flip out of the pan to large plate. Cut like a cake. Garnish with parsley or micro greens. Serve with hot sauce and a sprinkle of finishing salt.
Notes
This dish can be stored in the fridge for up to 3 days.
Frozen for up to 2 weeks.
Reheat in microwave.
adoptedtomato
