Tonight’s dinner on the homestead was a frittata.

It did not disappoint!

I paired it with grilled wild salmon. The salmon was caught by our friends on a fishing trip. So, a very special treat!

Grab your garden basket, head to the garden and gather up what you need for this delicious dish. It’s quick to make for dinner or a delicious brunch!

As a homesteader, this was so fun to make! Except for the cheese, everything was from our homestead!

Garden Frittata

• 2 TBS of rendered fat, such as chicken, tallow or butter
• 1 small garden onion, finely chopped
• 4 capri tomatoes, quartered or 1 medium tomato of choice
• 1 1/2 cup of fresh baby kale leaves, roughly chopped
• 8 to 10 farm fresh eggs, beaten
• 1 cup thinly sliced small zucchini, wilted
• Fresh chopped parsley to garnish
• 1/4 cup Freshly grated parmesan & asiago cheese

Heat oil in an oven proof pan, preferrable cast iron skillet.

Over medium heat, sauté onions, tomatoes, kale, and zucchini.

Cook about 2 to 3 minutes. Kale should be wilted.

Pour eggs over the top of the sautéed mixed.

Top the egg with cheese and fresh parsley

Bake @ 350 for 15 – 17 minutes.

Served with a dollop of sour cream and fresh sliced garden tomatoes.

Until Next Time,

Farmgirl Jo

Please like, follow, and share our posts!

Faith. Family. Homestead. Design.

http://www.ourfarmhousekitchen.com

#candjhomestead #ourfarmhousekitchen #lifeanddesign #farmlife #kyhomestead #homesteadingmama #homesteadlife #healthylivingwithfarmgirljo #growingfood #preservingfood #canningfood #homesteadfoods #homesteadlivingwithfarmgirljo