Starting in the early Spring and continuing through to Fall, my hens happily produce more eggs than I can ever eat and I like to make frittatas for breakfast or breakfast for dinner. You can put anything in them that you have as leftovers. Use what you have and use your imagination. I do like to put bacon in my frittata but I didn’t have any when I made this so I used some of the bacon drippings I keep in my fridge.
3 tablespoon Extra Virgin Olive Oil (EVOO), Butter or Bacon Drippings
2 cloves of Garlic, minced or peeled and pressed
3 Green Onions, chopped
1 large Potato, peeled and grated
2 small Zucchinis, grated
2 sprigs of fresh Thyme or 1/4 teaspoon dried
1 can (10 oz) Whole Kernel Corn, drained
1 cup Cheese, grated (any kind you have)
Sea Salt or Kosher Salt and Black Pepper to taste
2 tablespoons fresh Parsley, chopped or 1 tablespoon dried
Heat the EVOO, butter or bacon drippings in a large cast iron skillet over medium heat. Saute the green onions, garlic, potato and thyme for about 5 to 8 minutes. Season to taste. Cover. Stir occasionally. Add corn and zucchini and cook for an additional 5 minutes.
In a large bowl throughly beat the eggs. Add cheese and parsley. Mix again. Pour into skillet and mix with the potato mix. Cook about 12 minutes or until the top of the egg/potato mixture is cooked and set.
Position the top rack of the oven under the broiler. Select broil and heat. When the frittata is finished cooking on the stovetop place the cast iron skillet under teh broiler for 2 to 5 minutes. Until teh top of teh frittata is browned. Serve immediately.