8 eachfarm eggs, cracked and whisked
1 bunch kale, chiffonade
1-2 heads fennel, julienned
2 each spring onions, shaved with tops
1 bunch baby carrots, cut into coins
1 head broccoli or broccolini, chopped roughly
1/3 cup goat’s milk Feta
1 ea lemon
2 Tbsp olive oil
1 Tbsp unsalted butter
As needed: Salt, Pepper
Note on frittata
Frittata recipes abound online, with all kinds of methods used to achieve the final product. From starting to finishing in an oven, this can be made 100% in the pan without needing to be finished in the oven, provided patience and attention. Typically a frittata will call for 1 cup of vegetables per 3-4 eggs.
Non-stick skillet, or well-seasoned cast iron
High temp spatula
- Preheat oven to 450F. Toss cut fennel, spring onions, carrots and broccoli or broccolini in 1 tablespoon of olive oil, season with salt and pepper and place on a sheet tray. Bake for 15-20 minutes until significant color has developed and vegetables have softened, will smell a touch “burnt.” Remove from oven.
- Preheat non-stick skillet and add remaining olive oil and butter. Add kale to preheated pan and sauté until completely wilted. Add in roasted vegetables and toss to mix together.
- Drop in whisked eggs along with a generous amount of salt & pepper and stir with rubber spatula to combine, turn heat down to low.
- As the bottom of the eggs in the pan begin to firm, drop in cheese, and softly mix into the top portion. While the mixture is cooking in the pan, take the spatula and slowly move the still soft mixture of eggs, veggies and cheese around to help continue the cooking process, pulling in from the sides of the pan, as well, once most of the movement of liquid has stopped, it is time to flip.
- Using the dinner plate, invert the plate onto the top of the skillet, keeping downward pressure on the plate, flip the whole skillet to drop the frittata onto the plate, after which, you will slide the frittata back into the pan, for the final cooking. Once it is finished, slide onto plate and cool. Slice and serve with your favorite cheeses and charcuterie.