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The O'connor Frittata

Like many of you, Eggs are a staple in our home. Spring on the farm brings a ramped up egg production and suddenly cooking becomes so much easier for me. I start to move away from the heavy Winter eating into more lighter and fluffier recipes like frittata! The secret to rocking frittata is making sure you start with the very best of fresh local organic pasture raised eggs not only for the fluffiest texture but for flavor. This recipe is my all time favorite. It's farm to fork goodness! The sour cream adds something so special to it. Feel free to swap out veggies in this recipe and add in any of your fresh local produce or herbs that are growing at the time. Tell me of your creations. I want to know how it worked for you.

Special Thank you to Mr. O'connor for sharing this with me.


O'connor Frittata (Jessica Gavin,photo)


  • 2 tablespoons Butter

  • 1/2 cup red onion diced, ¼-inch

  • 1 clove garlic minced

  • 1/2 cup red bell pepper diced, ¼-inch

  • 4 ounces sweet potato grated

  • 12 large eggs

  • 1/4 cup whole milk

  • 2 to 3 tablespoons sour cream

  • 1/2 teaspoon kosher salt

  • 1/8 teaspoons black pepper freshly cracked

  • 2 tablespoons chives chopped

  • 1/4 cup Cheddar Cheese


  1. Heat 1 tablespoon butter in a 10-inch cast iron skillet or oven-proof nonstick skillet over medium heat. Cook onion, garlic and pepper until tender, occasionally stirring, 2 minutes. Add sweet potato and cook for until just tender. Season vegetable mixture with salt and pepper to taste. Transfer to a large bowl.

  2. Pre-heat oven to 350°F.

  3. In a medium sized bowl whisk the eggs very lightly to break up the yolk. Gently whisk in the milk, sour cream, ½ teaspoon salt and ⅛ teaspoon pepper. Do not over whisk, just combine the ingredients together.

  4. Add 1 tablespoon of butter to the pan, making sure to grease the bottoms and sides evenly. Add vegetable mixture back to pan and spread out in one layer.

  5. Turn heat to medium and pour egg mixture into the skillet top with cheese. Allow the edges just to set, about 7 to 8 minutes. The surface will still be liquid. Bake the frittata in the center rack of the oven until the eggs set, about 10-15 minutes, or until the internal temperature reaches 144 and 158° F. The frittata will puff up as it cooks and will flatten once removed it from the oven.

  6. Gently run a spatula around the edges, slice, garnish with more chives and serve warm. Serve with an extra salad tossed with dressing and toppings.

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