Tumbleweed Farm Harvest Frittata
Ever since we got chickens last spring we’ve been eating a lot of delicious eggs. One of our favorite farm lunches is sautéed kale with garlic, plenty of crushed red pepper flakes and a couple of poached eggs with a side of toast. It’s simple, easy to prepare and keeps us satisfied until dinner. I typically don’t document our lunches on the blog during the farm season since we’re usually in a scramble and don’t have time to photograph our meal. However, if you’ve been curious, lunchtime at Tumbleweed is usually poached eggs, greens and toast. Our beautiful hens have definitely been a great addition to the farm family and every morning it feels like Christmas when we walk out to the coop and collect our eggs. I joke with Taylor that the excitement should have worn off by now but it certainly hasn’t- if anything, I’m more excited than ever when we collect these still warm to the touch beauties.
One of our winter projects this year is building a bigger chicken coop and incorporating a chicken tractor so we can add 40 more chickens to the family. We want to rotate the hens around the fields to help with fertility and supply our customers with more eggs. It’s going to be an exciting off-season project and I will keep you all posted on our progress this winter.
Even though we love our poached eggs it’s nice to switch things up a bit. We are fortunate to still have plenty of brussels sprouts, kale, onions and sweet potatoes at the farm and this harvest frittata is a nice change of pace. We even scored some local goat cheese to add to the mix and this simple meal is farm fresh at its best!
This frittata is not only a wonderful breakfast but also a simple lunch or light dinner when paired with a side salad. It’s filling and healthy and I hope you all enjoy it as much as we do. If you can’t find farm fresh eggs in your area please be on the lookout for organic, free range eggs if possible. Pour some coffee and enjoy this simple meal. Bon appétit!
Tumbleweed Farm Harvest Frittata
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4
- 1 medium-small sweet potato, cut into 1 inch chunks
- 1 Tablespoon coconut oil (or oil of choice)
- 1 small yellow onion, peeled and finely chopped
- 1 cup brussels sprouts, trimmed and cut in half lengthwise
- 1 cup kale, tough stems removed and torn into bite sized pieces
- 8 farm fresh eggs
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon fine sea salt
- a few pinches of ground black pepper
- 1/2 cup goat cheese (organic or local if possible)
- Preheat the oven to 375F.
- Place the cubed sweet potatoes in a saucepan with enough water to cover them by 1 inch. Bring the water to a boil and cook the sweet potatoes until fork tender. About 5-8 minutes. Remove from heat and drain.
- Heat the coconut oil in a 10 inch cast iron skillet over medium-high heat. Add the onion and sauté, stirring often until soft. About 5 minutes. Add the brussels sprouts and continue to cook until the brussels begin to brown up a bit, about 5 minutes. Stir in the kale and cooked sweet potato and continue to cook for an additional 2-3 more minutes, stirring often.
- In a bowl whisk together the eggs, thyme, crushed red pepper flakes, salt and pepper.
- Add the egg mixture to the skillet and tilt the pan to help spread the eggs to fill the bottom of the pan evenly. Cook for about 5 minutes or until the bottom begins to set. Sprinkle the goat cheese on the top of the frittata and transfer the skillet to the oven and bake until the eggs are cooked and the frittata is completely set. Anywhere from 15-20 minutes.
Notes*Use this recipe as a guide. *Adjust measurements and ingredients as necessary. *Cooking times will vary depending on your vegetables, eggs and oven. *Have fun in the kitchen and don't be afraid to try something different than what the recipe suggests!