• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Marisa Moore Nutrition
  • Home
  • About
  • Work With Me
  • Media
  • Recipes
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Marisa
  • Work with me
  • Media
  • Contact
×
Home » Recipes » Blog

How to Make the Perfect Frittata + An Atlanta Urban Farm Adventure

Published: Nov 30, 2016 · Modified: Mar 6, 2025 by Marisa Moore·

Jump to Recipe Print Recipe

Shitake Mushrooms - Marisa Moore

Last month, my friend and Atlanta blogger Lia Picard invited me to tour Sweet Selma Cooking School. She said there would be food, fun and the opportunity to see an urban farm in action. Saying yes was a no-brainer.

Just a few months open, Sweet Selma is a unique space. It’s home to a cooking school, a working bed and breakfast and an urban farm. It’s a meeting space, a place to learn and a place to call home just a few minutes from the Atlanta airport. Throughout the year, Sweet Selma raises hens for eggs, and they grow a variety of fresh produce including asparagus, herbs, and mushrooms. The farm is also home to a peacock and JimTom, the resident turkey. I didn’t get any great shots of him, but JimTom likes to put on a bit of a show – strutting his stuff for the ladies!

the-rooster

It was comforting to know that the animals on the farm are kept and pampered for the little workers they are. No worries about leaving the farm for the table. 

After hanging out with the birds, we got to pick the mushrooms that would anchor our lovely brunch. We harvested some of the most flavorful shiitakes that day. Mushrooms grow in the shade – often on forest floors. At Sweet Selma, they use soaked logs to grow them in a shaded space at the back fo the farm. 

mushroom farm

Here I am gathering mushrooms. Marisa Moore Nutrition

Shortly after that, Chef Sandy shared her basic frittata recipe. Though I make them all the time, I loved using farm fresh eggs and getting little tips on how to keep it creamy and soft. I’ll go ahead and tell you: don’t overbeat the eggs. Be gentle and stir just until combined. 

We washed and chopped vegetables and herbs, hemmed and hawed over what should go into the mix. With tons of fresh herbs, cheese, mushrooms and tomatoes, it was easy to create a few delicious frittatas. Oh, and there were roasted sweet potatoes. Creamy on the inside and caramelized on the outside, the sweet potatoes were almost all gone by the time we sate down for brunch. Mmmm…

roasted sweet potatoes

 We finished with a family style meal where we chatted with Jake and the other enjoyed candid conversation with Jake and the other bloggers.

Farm Fresh Frittata

Sweet Selma Farm was a fun way to spend a Sunday morning. I can’t wait to return – to attend an event, host a class or just to visit JimTom (the resident turkey). If you’re in the Atlanta area or passing through, consider being a guest at Sweet Selma. It’s close to the airport. I love that house guests have full use of the home. That day, a couple of guests were there reading, and one made his breakfast while we were in the kitchen cooking. 

I love exploring places like this and spreading the word. It was also cool to hang out with some Atlanta blogger friends like Chef Demetra of Sweet Savant and to meet new bloggers like Jess of Rose & Fig and Wendy who keeps us all abreast of what’s going on in Atlanta over on Twitter. 

As you dive into the holidays, chances are you’ll need a quick meal idea. Even if you don’t have farm fresh eggs on hand, this basic frittata recipe will be a welcome addition to the kitchen.

 

Farm Fresh Frittata

Basic Frittata Recipe

Marisa Moore, RDN
A simple recipe for the perfect frittata.
No ratings yet
Print Recipe Pin Recipe
Servings 6

Ingredients
  

  • 6 eggs
  • ¼ cup milk or cream
  • 2-4 tablespoon fresh herbs chopped
  • 2 cups fresh vegetables pre-cooked as needed
  • 1 cup cheese divided

Instructions
 

  • Preheat oven to 350 degrees. Preheat cast iron skillet on over medium heat (no oil).
  • In a small bowl, lightly beat eggs just until yolk and white are combined.
  • Add milk, vegetables, herbs, and half the cheese. (Good melting cheeses include Fontina, gruyere, cheddar. Goat and Feta cheeses also work well.)
  • Carefully brush the hot skillet with olive oil. Pour in the egg mixture. In 2 to 3 minutes, when the egg mixture pulls away from the sides of the skillet, top with remaining cheese and move skillet to the preheated oven. Bake about 5 to 8 minutes. Remove from oven when the center is still a little jiggly. The skillet is so very very hot, the frittata will continue cooking when removed from the oven. If you bake the frittata until the egg is completely set, your frittata will be overcooked.

Notes

Vegetables: Greens like spinach and chard, tomatoes can go in raw. Mushrooms, potatoes, peppers and other vegetables that take longer than a couple minutes to cook need a quick saute to soften. 
Tried this recipe?Let us know how it was!

 

More Blog

  • Gray bowl of oatmeal topped with nut butter, jam and raspberries
    Berry Nut Butter Swirl Oatmeal
  • Cooked collards in white bowl with a spoon and a blue napkin
    Vegan Collard Greens
  • Oats with tomatoes spinach and feta in a grey bowl with a large spoon
    Savory Spinach, Tomato, Feta Oats
  • Pinto Bean and Cheese Burritos Stacked on a plate
    Freezer Friendly Pinto Bean Cheese Burrito

Filed Under: Blog, Breakfast, Entrees, Recipes

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Marisa Moore in a yellow top in a white kitchen

MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

Learn more about me →

Popular Recipes

  • Pear muffins on a blue plate
    Healthy-ish Pear Oatmeal Muffins
  • Flatlay of jar of peanuts, tangerines, tea packets, water bottle, nut butter packets, bags of pumpkin seeds and pistachios
    Healthy Airplane Snacks
  • Pumpkin Lentil Curry in a bowl with cashews in a gray bowl with gray napkin
    Vegan Pumpkin Lentil Curry with Spinach
  • CHickpea Pasta Salad in White Bowl
    Mediterranean Chickpea Pasta Salad
  • Two filets of black cod in skillet with sauce.
    Honey Garlic Sablefish
  • Blood Orange Mocktail Overhead
    Sparkling Blood Orange Mocktail

Spring Favorites

  • Overhead shot of strawberry oatmeal muffins on brown table.
    Strawberry Oatmeal Breakfast Muffins
  • Roasted Broccoli and Walnut Pasta in a Bowl
    Roasted Broccoli & Walnut Pasta
  • Bowl of roasted cabbage with a spool of hone on the side.
    Easy Roasted Cabbage Wedges
  • Cheddar Cauliflower Bites on Marble with Chives in Background
    Cheddar Chive Cauliflower Bites

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Marisa Moore, MBA.RDN.LD. | Registered Dietitian Nutritionist | Media Contributor | Cookbook Author

Copyright 2023 · Marisa Moore Nutrition · All Rights Reserved · Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required