Baked Frittata

Nobody is happier than my family that eggs have finally become affordable again. Our family of four eats at least 6 dozen eggs a week. Yes, SIX. Between eggs every day for breakfast, baking, weekly breakfast/quiche/frittata for dinner I know a hen hates to see me coming! I love to make this once a week for an easy breakfast or brunch. It’s also a great way to use up any veggies before your next order comes! You can also sub out the milk for more heavy cream.

From this week’s basket:

1 broccoli crown, cooked in the microwave for about 4 minutes and then chopped.

2 red peppers, diced

1 onion, diced

Garlic-measure with your heart

Thyme

12-14 large eggs

1/2 cup heavy cream

1/2 cup milk

1 cup shredded sharp cheddar

Sautee the pepper and onion in some avocado oil until soft. Add broccoli, thyme and any other seasonings you like. Set aside

In a large mixing bowl whisk eggs, then add heavy cream and milk, cheese and any seasoning you like.

Spread veggies in the bottom of a 9x13 baking dish lined with parchment.

Pour egg mixture over the top, making sure all the veggies are covered.

Bake for about 50 minutes or until the middle is set. Let sit for about 5 minutes. Serve with roasted potatoes, baked sweet potatoes (that’s what we did), mixed fruit or a thick slice of sourdough.