Weight & Wellness

Sunden Farms Frittata



I dubbed this frittata the Sunden Farms Frittata because I bought most of the ingredients at Sunden Farms in Old Tappan - including the jumbo eggs.





2 russet potatoes - sliced

1 large red peppper - chopped (about 1 C.)

1 small red onion

2 - 3 C. chopped cauliflower (there should be enough to cover the bottom of the pan)

a few pinches dried basil

1 - 2 C.  any grated cheese you like - I used Kerrygold Dubliner

(1C. frozen corn)

(one or two sliced scallions)

Kerrygold butter and extra virgin olive oil

s & p

5 - 6 jumbo eggs or 7 - 8 large eggs


Beat eggs in bowl with basil and salt and pepper and scallions, if using.


Heat 14" cast iron frying pan (if you only have a 12", you will have a thicker frittata).

When hot add a couple of pats of butter and a nice bit of olive oil.

Add potatoes, cook about 10 minutes, then add the pepper and onion.  Let cook til softened - about 6 minutes or so.

Add the chopped cauliflower, cook a few minutes til just getting soft, then stir in the corn, if using.

Pour eggs evenly over vegetable mixture and sprinkle with the grated cheese.

Cook over medium heat until eggs begin to set around the edges - 10 to 15 minutes.

Place pan under broiler and broil on high until top is browned and eggs are set - about 5 minutes or so.  Make sure you check after 5 minutes.  If the top is browned, but the eggs are not set, turn off the broiler and leave the pan in the hot oven for a few minutes until the frittata is firm.  It will continue to cook in the hot pan even after you take it out of the oven.


All you need is a nice big green salad and some crusty whole wheat Italian bread for a complete and healthy meal.  Enjoy!