Good Neighbor Frittata

by | Mar 4, 2017


Our dear friends and neighbors, Teresa and Ben, have chickens on their mini-farm.  I think twenty and upwards at last count. Ben has remodeled the chicken coop many times providing more rooms for their warmth and ease of laying eggs.  He has added more yard area to allow them more exercise and a chicken wire roof to keep out the local hawks, raccoons, and opossums.  He is a good caretaker of their every chicken-and-egg needs.

Ben loves his feathered ladies and dotes on them morning and evening.  He lavishes them with not only chicken feed but also tasty bits of leftover human food, minus any meat products…the cackle crowd is vegetarian. They seem to thrive on this diet and lay many eggs. Many eggs. So many that all neighbors and friends are the lucky recipients of farm fresh eggs whenever they find their refrigerator lacking.  How fabulous is that?!

Wanting to repay Ben and Teresa (I think she does much washing and storing) in some small way for a continuous supply of fresh eggs I decided to make them an egg dish.  A frittata seemed a natural fit since it requires so many of the brown-shelled, yellow-yolked ovals.  And if you have the eggs and half-and-half you can get creative with the rest of the ingredients. This is the result of an ingredient search through my cupboards and frig.

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  • 1 large shallot – sliced thin
  • 1 c. (4 small) red and white potatoes – sliced thin
  • 1+ c. broccoli florets – cut up
  • ¼ c. roasted garlic cloves – sliced
  • 1 T. butter
  • 1 T. O/O
  • 8 eggs
  • ½ c. half-and-half
  • ¼ – ½ t. white pepper
  • ¼+ t. smoked paprika
  • ¼ t. salt flakes
  • 4 oz. Cabot cheese – grated

Preheat oven to 350 degrees F. Grease a 9 x 9 baking dish or pretty dish of comparable size with cooking spray.

Prepare shallot, potatoes, broccoli and garlic.  Melt butter and O/O in large sauté pan.  Add vegetables to pan and sauté just until potatoes begin to soften.

Put the eggs, half-and-half, pepper, paprika, and salt in a large bowl and whisk together.  Stir in the cheese and vegetable mixture and pour into prepared baking dish. Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean.


I am the baby boomer in our little trio. I am a granddaughter of immigrants, making me ¾ Swedish and ¼ Dutch. I am the second of four children to Tillie and Mel (1st generation Americans). I am mother to one girl and two boys, and Oma to one boy and two girls. I am a wife of 47 years who dearly loves the sweet man that I married. I am the human version of mom to a blonde, curly haired, 75 pound dog who likes to attach himself to my leg to better keep track of me. Read More
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