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)
Preparation
- 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!
Looks absolutely delicious! Jealous of your still warm eggs every morning!
Gorgeous! I love that egg photo and the steam photo (and would kill for a slice of this frittata at the moment!). And now you’ll have to teach us how to poach an egg… it’s something I’ve never done!
We’re going to add a few feathered friends to the family next year. I can’t wait for fresh eggs. This frittata looks amazing.
I’m so excited for the newest members of your family!!! Your breakfasts are going to be pretty tasty in the coming months!
I always love reading about your farm! I always make frittatas when I’m feeling less inspired in the kitchen. Love the brussels sprouts in this dish!
The brussels add such a lovely element! I hope you try this!
I had never made Frittata but since recently getting my hands on a cast iron pan big enough, I decided to give it a whirl tonight after reading your blog post this morning.. It was a big hit with hubs and the kiddos…and I love the versatility it allows. I used broccoli, yams, leeks, red pepper and Gouda cheese because that’s what I had. I’ll definitely make this again. Thanks for the inspiration!
Woohoo! I’m so excited you enjoyed this!
Lucky you, I used to have chickens when I lived on the acreage and I still miss those fresh eggs and the chickens. They can actually be a lot of fun and are quite smart
Agreed! They are so much fun and way smarter than people give them credit for! We love our girls!
Ok, this is a serious frittata filled to the rim with goodies. I made a Swiss chard, sweet potato, and goat cheese one last week but I have to add Brussels sprouts next time!
I’m so jealous of your fresh eggs, and I will definitely give this frittata a try, it’s my favorite kind of light dinner. I love eggs, and was just reading a new study that gives them a big thumbs up as far as health goes, yay!
Fresh eggs are the best! I hope you enjoy this as much as we do!
This looks totally lovely. Breakfast, snack, lunch, dinner. any mealtime.
Made this AMAZING frittata for dinner last night and it was a huge hit! Thanks so much for all of your recipes – they’ve given me a fresh perspective on using “in season” foods, and have become a staple in my home!
Oh, how I envy your fresh eggs. My grandmother kept chickens. I remember how good those eggs tasted to this very day, and I”m the grandma now!
But you’ve inspired me to make a frittata this morning. I do mine in a cast iron pan just like yours. I didn’t have the Brussels sprouts, but I did have lots of kale and a couple of potatoes. So good!
I’m sharing this as Recipe of the Day on my facebook page, Cooking with Whole Grains & Whole Foods, pinning, etc. Thank you for a wonderful recipe.