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Frittatas are a great way to use up vegetables at the end of the week and are an easy dish to make for breakfast or brunch on the weekend. I used potato and asaparagus for this one but feel free to mix and match veggies you have on hand.
Preheat your oven to 350 degrees. In a medium bowl, mix together the eggs, milk, a generous pinch of sea salt, and some freshly ground black pepper. Set aside.
Heat 1 tbsp ghee in an 8in cast iron skillet over medium high heat.
Add your potato first. Make sure it is very thinly sliced so it will cook quickly. Cook, stirring occassionally, for around 5 minutes or until the potato has cooked through. If the potato is browning too fast, turn the heat down a bit.
Once cooked, add the asparagus and scallions. Cook for 2-3 minutes. Season with sea salt and black pepper. Pour the egg mixture into the skillet. Top with the feta cheese and place in the oven to cook for 15-20 minutes until the center of the frittata is cooked through.