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Farm to Table Garden Frittata. Thank you Dolly for the inspiring tune.

Garden Frittata


1 tbsp Olive Oil
1/2 Onion, chopped
3 cloves Garlic, finely chopped
1 tsp Chile (Jalepeno, Serrano, etc.), finely chopped
1 tsp Ground Cumin
1 cup Fresh Tomatoes, chopped
1/2 cup Fresh Herbs (Basil, Oregano, Parsley, Rosemary)
1 lb Ground Beef, Pork or Sausage
Coarse Salt and Ground Pepper to Taste
10 large Eggs, lightly beaten
1/2 cup Cheese (or more), Gruyère tastes great but any cheese will do.


Preheat oven to 425°. In a 10-inch ovenproof nonstick skillet, heat oil over low heat. Add only and sauté until translucent, add garlic chile, saute for additional minute. Add cumin and tomatoes, cook until slightly softened. Add herbs, saute for 1-2 minutes and remove vegetable mixture to platter. Increase heat to medium high, add meat and saute while using spoon to break into pieces. Return vegetables to pan with meat.
Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.