Sun Gold Eight Egg Frittata
My wife Jennika and I are both procedural nurses and this weekend we are both on call. Luckily we are blessed to have family who lives close by, Jennika’s mom came up to stay with us in case we both get called in at the same time. This way our littles will be taken care of. Having family willing to help us with our kids is so amazing. Between our jobs as nurses and family our boys are blessed to rarely have to stay with a babysitter. We understand how lucky we are and just want to send a shout out to all grandparents, brother, sisters, aunts and uncles who help watch their relatives kiddos! You all are heros and deserve a big slice of this Sun Gold Eight Egg Frittata!
With Jennika’s mom here we wanted to make something for tasty for breakfast but also didn’t want anything to involved because we might get called in. This Sun Gold Eight Egg Frittata is the perfect way to go. Quick and easy to pull together, and delicious! I think this recipe is best with farm fresh eggs, and veggies from your garden, (what meal isn’t) but store bought eggs and even frozen veggies will do the trick.
Sun Gold Eight Egg Frittata
Ingredients
- 6 cage free eggs from my in laws farm
- 10 sun gold tomatoes sliced
- 1/4 chopped basil
- 1/2 cup sliced bell pepper
- 1/2 onion chopped
- sprinkling of Parmesan cheese
- salt and pepper to taste
- you can add veggie or real sausage if you like.
Instructions
- Preheat oven to 400 degrees.
- Slice tomatoes, onions, veggie meat, and bell peppers, saute them in a tbsp of olive oil in 10 inch cast iron skillet until onions are translucent.
- Whisk eggs, season with fresh chopped basil, ground black pepper, and salt to taste. Pour over veggies on medium heat.
- Add sliced sun gold tomatoes over top, then sprinkle with parmesan cheese.
- Cook in skillet for 3-4 minutes until the bottom is cooked. (just sloshy on the top). Now place in oven for 10 minutes.
Sun Gold Eight Egg Frittata Instructions:
Preheat oven to 400 degrees. Sauté onions, veggie meat, and peppers in cast iron skillet with olive oil over medium heat till onions are translucent. Next beat eggs in medium bowl, season with chopped basil, salt and pepper to taste. Pour eggs into medium cast iron skillet over the veggies. Top with sun gold tomatoes, more chopped basil, and Parmesan. Leave on medium heat burner till edges begin to bubble. Then move skillet to oven and cook for additional 10 min. Remove, slice, and serve.
Complete your breakfast!
Check out Erin’s recipe for cold brew coffee over at thewoodenskillet!