From CSA Member Amie B.


3 tbsp olive oil

1/2 cup onions

8 eggs

1/2 cup Milk

Salt & pepper

Your choice of meat/tofu/cheese/ veggies (The Zucchini, Potato, Red Kale or Collards from the box works well!)



  • This formula works best in a 2qt sauté or cast iron pan. Use any pan you like that can go in the oven, just bear in mind that larger land will make a flatter, denser frittata.
  • Don't over work it! Beat the eggs to combine, but no need to beat them into submission. You'll get a better texture, and a lighter dish.
  • Cook your mix ins! Especially greens, mushrooms, or other veggie or protein that will give off a lot of liquid. Squeeze excess liquid from cooked greens before adding.


Preheat oven to 350 F.


Heat a 10" oven proof skillet and add olive oil and onion. Cook onion until soft and remove from heat.


Whisk eggs, milk, salt & pepper until just combined. Pour into pan.


Evenly scatter cooked mix ins around the pan. Top with cheese (if using) and pop it into the oven.


Cook for 20-25 minutes or until set and a little color is on top & cheese is melted.