Vidalia Onions and Baker Farms Collard Green Frittata
This Recipe Is From Chef Holly's commercials for The Where The Food Comes From television show. And Features Vidalia Onions!
Equipment
- cast iron skillet
Ingredients
- 1 cup Vidalia Onions, diced
- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 cup colored peppers, diced
- 4 cups Baker Farms collard greens, stems removed and cut in thin ribbons
- 12 eggs
- ½ cup heavy cream
- 8 ounces feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon hot sauce, optional
- salt & pepper to taste
Instructions
- Preheat oven to 350℉.
- In a 10-inch cast iron skillet over medium heat, melt 2 tablespoons butter and 2 tablespoons olive oil.
- Once butter is melted, add 1 cup diced onions, 2 minced garlic cloves, and 1 cup diced peppers. Cook until peppers and onions are softened, about 5 minutes.
- To the skillet, add 4 cups collard greens. Stir until wilted. Season with salt & pepper.
- In a separate bowl, whisk together 12 eggs and ½ cup cream. Season egg mixture with salt & pepper. Add optional hot sauce.
- Pour egg mixture over vegetables in the skillet. Sprinkle 8 ounces crumbled feta over egg mixture.
- Bake in preheated oven about 30 minutes or until eggs are set. Remove from oven and sprinkle with 2 tablespoons parsley.
- Cut into wedges and serve hot.
Enjoy!
About the Author
As Executive Chef for the Georgia Departments of Agriculture and Economic Development, Holly is the most visible face of the Georgia Grown Program, which promotes locally grown and crafted products.
Prior to her current position, she was Executive Chef of the Georgia Governor's Mansion, where she had the pleasure of serving six Georgia Governors. She has welcomed foreign heads of state, former U.S. presidents, supreme court justices... even members of England's Royal family.
Holly was recently honored as a Disciples d'Escoffier and currently serves as President for the Atlanta Chapter of Les Dames d'Escoffier.