Farm Fresh Frittata with Chef Mike Arnold at The Edible Kitchen

Early spring/late winter ingredients such as sweet potatoes, leeks, green onions and arugula or spinach star in this main dish fritattta by Chef Mike Arnold. You can easily add bacon, sausage or ham too. We frequently toss in cooked leftover pasta as well.
Photography By Jill Melton | February 16, 2017

Ingredients

  • 1/4 cup olive oil
  • 8 farm fresh eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped leeks or spring onions
  • 1/2 cup peeled, diced sweet potatoes
  • 1-2 cups fresh arugula or spinach leaves
  • 1 cup (4-ounces) grated or crumbled cheese (cheddar, gruyere or goat cheese)

Preparation

Preheat oven to 400.

Heat 2 tablespoons oil in a 10-12" nonstick, oven safe skillet over medium-high. Whisk eggs with remaining oil, salt and pepper, set aside. Saute greens, chopped leek or spring onions and arugula, spinach or greens until tender. Add egg mixture and cook 5-6 minutes or until edges begin to pull away from the sides of the pan. Sprinkle with cheese and bake in oven 8-10 minutes or until set (or turn heat down, cover with lid and bake 8 minutes). Remove from heat, slice and serve. May be cooled and refrigerated for up to a day and served cold, room temp or warm.

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Ingredients

  • 1/4 cup olive oil
  • 8 farm fresh eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped leeks or spring onions
  • 1/2 cup peeled, diced sweet potatoes
  • 1-2 cups fresh arugula or spinach leaves
  • 1 cup (4-ounces) grated or crumbled cheese (cheddar, gruyere or goat cheese)
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