A Spring-Inspired Frittata

After being inspired by all of the great venues this week in Gettyburg, I decided to try a new frittata recipe based on the ingredients I had in my fridge at the time. Not only did it turn out great, but it was easy and fast to prepare, and kept me full for most of the day.

Instead of spending even more money at places like Dobbin House Tavern, Tipton’s and the Blue Parrot, I created a sort of potluck egg frittata, omelet creation the other morning to change things up. This egg dish easily feeds two, and can be thrown into a warm tortilla to make a breakfast sandwich if you are on the run.


3 eggs, beaten with a tbsp. milk

3 garlic cloves, minced

1/4 green pepper, chopped

1/4 white onion, chopped

1 tbsp. butter

1 tbsp. olive oil

2 tbsp. oregano

1 tsp salt, 1 tsp pepper and more to taste


Put a medium to large-sized pan over medium heat. Add the butter, oil, onion and garlic stirring frequently. Beat the eggs with milk, herbs, salt and pepper. As soon as the onion is translucent, and the garlic is fragrant, about 3 minutes, stir in the peppers. After two minutes, add the egg. Treat the egg just like an omelete, letting it set on the pan until it is brown.

Flipping the egg: Then, slide the egg off the pan and onto a cutting board. Place the pan face down over the egg (the uncooked side) and turn over the board. This should flip your egg perfectly. Continue to cook the egg until the other side is also brown.

Serving: Slide the egg off the pan onto the cutting board once more, covering with a bit more salt, pepper, and herbs, cut into slices and serve with some fruit or yogurt. I also like to slice some mozzarella, goat, cheddar or pepper jack cheese and place it on top of the egg in the last few minutes of cooking if you would like to try that.

Also: As I mentioned earlier, you can also put slices of the egg into a warm tortilla for an “on-the-go” wrap.

Try to put some different herbs, or even some hot sauce into the egg to add a little kick! Also, try chopping up some chipotle in adoba sauce for a smoky flavor in the egg.



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