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  • 8 eggs (this recipe will work with 7-10 eggs so adjust according to how many people you will be serving)

  • 1 cup sour cream (or Greek yogurt, or heavy whipping cream)

  • 1 cup whole milk 

Filling Ingredients

  • Optional: 3/4 cup meat Meat- ham, bacon, sausage

  • Oil: 2 Tbsp of oil (we prefer bacon grease because it adds a lot of depth and flavor, we save the bacon grease after we cook bacon in the fridge it keeps for a long time)

  • 1/2-3/4 cup cheese— Parmesan, mozzarella or any cheese you like

  • 1 cup uncooked, diced broccoli or cauliflower

  • 1/4 cup chopped finely Fresh fennel (optional)

  • 1/4- 1/2 cup green onion (diced)

  • 2 tsp garlic powder

  • 1 Tsp salt

  • 1/2 tsp pepper

  • 2 tsp dried rosemary or thyme

  • Olives

  • Edible flowers such as pansies, calendula, nasturtiums (purely decorative )



  1. Preheat oven to 400F

  2. Heat a 8-12” frying pan for 1-2 minutes

  3. Chop meat into bite-sized pieces while the pan is heating

  4. Add oil or bacon grease to the pan and heat for approximately 1 minute

  5. Add meat to the pan and cook for approximately 5 minutes until the meat is browned.

  6. If you are making a vegetarian frittata, omit the meat and either steam or saute your vegetables.

  7. Reduce heat, add broccoli or cauliflower and 1 Tbsp of water. Cover pan and cook for 2-3 minutes. Turn off heat, and put the vegetables into a 9-11”-inch pie dish. Here’s where you will bake your frittata!

  8. Combine eggs, sour cream, milk,salt, pepper, and garlic powder iIn a medium sized bowl, and whisk for approximately 1 minute to make sure everything is incorporated together.

  9. Add green onions, fennel and cheese to the egg mixture and, mix gently for 10 seconds to ensure the herbs are well-distributed.

  10. Pour the egg mixture on top of the veggies in the pie pan.

  11. Optional: sprinkle with dried rosemary or thyme.

  12. Optional: cover the uncooked egg mixture with edible flowers- Be sure to covering extra heavily in the middle, where the frittata will rise the most.  If you top your frittatas with edible flowers, cover the entire surface heavily, because as it cooks, the flowers will dry and shrink by about 1/2.

  13. Bake for 30-40 minutes, or until golden brown on top and until there’s no wiggle when you shake the pie pan.

  14. Let frittata cool for at least 10-20 minutes so it properly sets prior to serving.

    You can also bake and freeze the frittata to eat as a quick meal later

If you love our recipes- check out our divine confections we make on our storefront (we ship!)

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