Have a good photo of one of these recipes? Contact us to submit it!
- 3 eggs
- 1 cup milk
- ½ cup flour
- ½ teaspoon baking powder
- ¼ teaspoon salt cracked pepper
- dried or fresh herbs of your choice
- 10-12 oz of veggies. (Any kind will work. Firmer veggies should be pre-roasted or blanched for best results. This is a great way to use up leftovers.)
- 2-6 oz shredded cheese
Preheat oven to 325°F. Whisk together the eggs, milk flour, baking powder, salt, pepper and herbs. Stir in the veggies and cheese. Pour into a greased 8×8 inch pan and bake for 20-25 minutes or until set and slightly golden. Let the frittata rest 10-15 minutes before cutting.
Submitted by Sarah Landon, Tucson CSA