by Julia Powers

Frittatas are a great way to use eggs from your backyard chickens; they come together quickly, and make an easy dinner after a long day at work. Start with a basic formula and adapt it each time to make it to suit the ingredients at hand.

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 onion, chopped
  • 2 cups of chopped vegetables*
  • 10 large eggs
  • ⅓ cup crumbled or grated cheese—goat, feta, cheddar, jack, Parmesan or Gruyère
  • handful of chives or another favorite herb, chopped

*Try combining fresh, raw, and pre-roasted vegetables—a great way to add depth of flavor to the frittata while using up odd bits from the fridge and garden. Julia recommends asparagus and mushroom; broccoli, red pepper and spinach; kale and roasted butternut squash; rainbow chard and roasted potato cubes; and zucchini and roasted cherry tomatoes.

Heat 2 tablespoons olive oil in a heavy, oven-proof 12-inch skillet. (Julia uses cast iron.) Sauté the onion until softened. Add the other vegetables, starting with any that need a few extra minutes, and sauté until vegetables are cooked the way you like them and any liquid has evaporated. Add a pinch of salt and a grind of pepper as you go.

In a large bowl, whisk the eggs together with a pinch of salt. Add to the skillet and cook over medium-low heat until the eggs are set, about 5-8 minutes. While the eggs are cooking, run a spatula underneath the perimeter of the frittata and tilt the pan so the uncooked eggs run to the underside, keeping the bottom from browning. Sprinkle the cheese on top.

Place the skillet under the broiler or in a very hot oven for a couple of minutes or until the frittata is puffed up and nicely browned. (Keep a sharp eye on it if you use the broiler—it can go from perfectly cooked to burned in a few seconds.)

Let the frittata sit at room temp for a minute or two and then drizzle with a bit of olive oil and sprinkle with the chives or other fresh herbs. Serve warm or at room temperature.

Serves 6-8.

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