Farm To Table Frittata


This Frittata was inspired by one of my favourite Chefs and beautiful souls Clodagh McKenna. We recently had the


honour of hosting Clodagh for a very special segment on The Marrilyn Denis Show.   Clodagh and I had the


opportunity to spend time together, harvesting, cook together and enjoying a beautiful farm to table meal with all


the delicious harvest we gathered. It truly was a very special and memorable day for all of us. I chose this farm to


table frittata as our farm supper as it is the perfect blueprint to feature all the farms delicious in season harvest. This


one feature our, onions, garlic, Siberian kale, red peppers and the most sweetest and tastiest sugar sugar & black


Cherry tomatoes. What I love about frittatas is that there are so versatile and a great way to feed a large crowd. So go


ahead, enjoy this recipe or I challenge you to get creative with your favourite seasonal flavours.




4 tbsp unsalted butter, room temperature

1 medium sweet onion, diced

2 garlic cloves, minced

1 red pepper, thinly sliced

1 tbsp fresh thyme leaves

1 tbsp fresh oregano leaves

3 cup kale leaves

1 cup heirloom cherry tomatoes whole

18 eggs

½ cup Greek yogurt 

1 tsp kosher salt

1 tsp fresh ground pepper

1/2 cup  cup goat feta,crumbled


Preheat oven to 375 F. Coat a 13 x 9 oven safe baking dish with 2 tbsp of butter and set aside.

Heat the remaining 2tbsp of butter  in a large sauté pan over medium heat. Add onions and garlic and sauté stirring often, until softened and translucent about 2 minutes. Add red peppers and cook until softened for an additional 2-3 minutes. Stir in herbs and then add Kale. Cook for 1-2 minutes until kale has softened. Remove from heat and line the bottom of the baking sheet with kale mixture. Add 1/2 cup of the tomatoes and sprinkle a 1/4 cup of the feta on top.

Meanwhile, whisk eggs, yogurt and salt and pepper in a large bowl. 

Pour the egg mixture over the vegetable mix in the baking pan and sprinkle the remaining 1/4 cup of feta on top. 

Place frittata in the oven and bake for 20 minutes. Add remaining 1/2 cup of tomatoes gently on top and place back in oven for 30-35 additional minutes until frittata has set. Remove from oven and enjoy with a simple side salad.

SERVINGS 10-12 | PREP & COOK TIME approx. 1hour & 15 mins

Copyright © 2016 Irene Matys.

All Rights Reserved.

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