Frittata is a great way to get some veggies in and serve a delicious dish everyone will love. 
We often have it here at the Farm for breakfast but I’ll tell you what: on busy days I warm up a leftover slice, put it between two slices of bread and enjoy it as a sandwich!
We often have it here at the Farm for breakfast but I’ll tell you what: on busy days I warm up a leftover slice, put it between two slices of bread and enjoy it as a sandwich!–
1. Prepare your ingredients: wash, trim and chop or slice 5-6 Potatoes, grate 1-2 Carrots, slice 1/2 Onion, chop 2 cups of Spinach. Grate 1 cup of the Appalachian Velvet Cheese. Crack each of six Eggs individually (to be sure there are no shells in there). In a bowl beat the Eggs well. Now you’re ready to assemble!
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2. In an oven-proof skillet brown 1/2 pound of Mild Sausage (a well-seasoned iron skillet is perfect). If you would rather you can make Sausage Patties on the side and keep the Fritatta Vegetarian.
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3. Add the Carrot, Onion and Potatoes. Season with salt and pepper. Stir to combine and cook together over medium heat for 5-10 minutes until the Potatoes are just a getting a bit softened.
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4. Preheat your oven to 350 degrees.
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5. Prepare your salad: wash, trim and chop Spinach and Lettuce/Arugula Mix, slice or grate another Carrot if you have it, if you have cheese left you can top the salad with that, too. Refrigerate until ready to serve with your favorite dressing.
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6. Turn off the stove burner on the Fritatta skillet and stir in the Spinach. Sprinkle the Cheese over all and then pour the Eggs to cover everything. If the Eggs don’t cover all of the Fritatta ingredients you can beat and add another one or two.
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7. Place the skillet in the oven and bake for 20-30 minutes or until the middle of the Frittata is set and doesn’t jiggle. Allow the Fritatta to rest for a few minutes before slicing and serving right from the skillet with your lovely Salad!
