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!

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  1. Looks awesome! I really need to try making a frittata. Never have!

  2. " We chose onions, garlic, mushrooms, and garlic."

    Was one of those garlics supposed to be spinach or do you just reeeeeeally like garlic? LOL I LOVE garlic, I'll be happy to add it twice! This looks so good, I love making frittata!

  3. @Amanda Let's go with "onions, garlic, mushrooms, spinach and MORE garlic" Sound good? :)

  4. I can just imagine what a treat this must've been!!!

  5. We love eggs in our house and pastured eggs are just the best! Jackie, your frittata looks wonderful - I can just imagine how delicious it tasted. Thank you for sharing it with Let's Do Brunch. The linky is up again for this week, so I do hope you will come along and join in again!