Having four chickens, we have a regular supply of fresh eggs which is wonderful and one of the things I truly love about our time each year in Umbria. There are days however, if I haven’t been in the kitchen baking that our egg dispenser in the refrigerator is literally over flowing. On those days, I throw together what I call my “refrigerator” frittata, and I make a big egg frittata full of whatever vegetables I have on hand in the fridge at the time. This frittata includes potatoes, mushrooms, tomatoes, and goat cheese and is filling enough to be a light summer entree, or an every day lunch. The potatoes help to make this frittata really filling, so I could easily enjoy a big slice for dinner served with a big crisp salad and fruit.
I recently bought this gorgeous hand painted casserole dish in Deruta that I wanted to use for my frittata so I baked the frittata rather than using the stove top to partially cook it as I usually do. Feel free to use whatever vegetables you have on hand as that is why egg dishes such as this one are so great. You can use your leftovers, fresh eggs, and create something new and delicious! My hens are still pretty young so my eggs are probably medium to small large in size. If you have large or extra large eggs, simply use one or two less.
Our Hens – Rosie, Lucy, Penelope & Katie
Deborah Mele 2014
- 3 Tablespoons Olive Oil, Divided
- 1/2 Cup Dried Breadcrumbs
- 4 Large Mushrooms, Sliced
- 2 Cups Diced Cooked Potatoes
- 10 Eggs
- 3/4 Cup Cream
- Salt & Pepper
- 1/2 Teaspoon Fresh Thyme, Chopped
- 1/2 Teaspoon Dried Oregano
- 3 Medium Tomatoes, Sliced
- 1 (3 Ounce) Log Creamy Goat Cheese
- Preheat oven to 375 degrees F.
- In a skillet, heat 1 tablespoon of the oil over medium heat and cook the mushrooms until they are golden brown, about 6 to 7 minutes.
- Add the potatoes, and cook just until they begin to take on color, about 4 to 5 minutes.
- Lightly oil a 9 inch oven proof casserole dish and then scatter the breadcrumbs over the bottom and sides.
- Scatter the potatoes and mushrooms over the bottom the casserole dish.
- In a small bowl, whisk together the eggs, cream, salt, pepper, thyme, and oregano until light and fluffy.
- Carefully pour the egg mixture over the potatoes and mushrooms.
- Arrange the tomato slices on top, and break up the cheese and scatter it across the top as well.
- Bake until the frittata is golden brown and puffed throughout, about 30 minutes.
- Allow to cool 5 minutes, then cut into slices.