Egg and Vegetable Frittata

6-12 eggs
vegetables (onions, peppers, squash, kale, collards, spinach or whatever you have on hand)
oil or lard
milk or cottage cheese (optional)
cooked sausage, bacon, ground beef, etc (optional)

Preheat oven to 350
Heat oil in skillet. I prefer an iron skillet because I can transfer it directly to the oven to bake the quiche. If you don’t have an iron skillet, use what you have, but keep in mind you will need to transfer everything to an oven dish.

Saute the vegetables in the oil. While the veggies are cooking, in a separate bowl, whisk the eggs. Add milk and cottage cheese to the eggs, if desired. These will make the quiche “fluffier” and will make more (if you have kids who are going to gobble it up). The number of eggs you need will depend on whether or not you add milk or cottage cheese. You can also add grated cheese to this mixture.

Once your veggies are cooked, make sure there is still a little oil in the pan. Add the cooked meat and toss. Pour the egg mixture into the hot oiled skillet on top of the veggies and meat. Turn the temperature to low and allow the egg mixture to set for a moment.

Next, place your skillet in the oven and allow the quiche to finish cooking for about 20 minutes. Depending on the amount you have made, it may take a little longer. Generally the veggies and meats rise to the top of the quiche.

Pour the egg mixture into the muffin pan, then add the veggies and meats to each muffin.

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Sweet Potato Frittata

3 sweet potatoes, peeled and chopped
oil or lard
1 onion, chopped
4 eggs
1/4 to 1/2 cup whole milk or cream
1/4 to 1/2 cup shredded cheddar cheese (optional)
salt and pepper

Preheat the oven to 350
Heat oil in an oven safe pan over medium heat (we love to use a cast iron skillet). Cook onions 7-8 minutes or until caramelized. Remove the onions, but leave the oil. Add sweet potatoes and cook until soft. Spread the onions over the sweet potato. Whisk together in a bowl the salt, pepper, milk or cream, and eggs, then pour this mixture over the sweet potatoes and onions. Give the pan a gentle shake to distribute everything and allow to set a moment while on the stove. Top with the cheddar cheese and place pan in oven. Bale for 30 minutes, until the eggs are completely set and the top is browned and bubbly. Cool, cut into wedges, and serve!


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