Farm Fresh Frittata

  

Serves 4

Ingredients:

1. 6 eggs (my eggs came from my friend Alicia's chickens....yumo)
2. 1/4 cup milk
3. 1 small zucchini
4. Half a bunch of asparagus
5. 2 green onions
6. 2 medium red potatoes
7. 2-3 kale leaves
8. Shredded cheddar cheese
9. 2 Tbs olive oil
10. Salt & Pepper
11. Italian seasonings

Directions:

• Preheat oven to 400.
• Heat olive oil in a skillet over medium/high heat (I highly recommend a cast iron skillet because it can go directly from the stove into the oven).  Chop the potato and add into the skillet.  Cook for about 5-7 minutes until the potato starts to slightly brown.  Add Italian seasonings and salt & pepper.  
• While the potatoes are cooking, chop the asparagus, zucchini, green onions and kale.  Add all veggies except the kale to the skillet.  Cook for 3 minutes and then add kale.  Cook for another couple of minutes, just until the kale wilts.
• In a mixing bowl crack 6 eggs and add the milk.  Using a whisk, mix this together like you would when making scrabbled eggs.
• Pour over the veggies in the skillet and top with shredded cheddar cheese.
• Place the skillet into the oven and bake for 15-20 minutes.  Now, turn your oven to broil and cook for another 5 minutes.  I like my frittata nicely browned with the cheese crusted.  Once the top has browned and the cheese is bubbling the frittata is finished.
• Remove from oven and serve.