There’s Just Something Better About Farm-Fresh Eggs

Whenever our friends’ hens go on a laying binge, we happily purchase their overflow!  A standard supermarket egg, organic or not, cannot compete with the color and taste of an egg that is only a day or two old.  Making a frittata is a perfect way to showcase those extra-special farm-fresh eggs.  This is a recipe I had saved from an old issue of Cooking Light magazine.

Hearty O’Brien Frittata

Adapted from Cooking Light magazine (Kat B.’s modifications noted in italics)


  • 1 cup diced peeled baking potato
  • ½ cup shredded, low-fat cheddar cheese (divided)
  • 4 egg whites, lightly beaten (couldn’t let those farm-fresh babies go to waste – Kat B. used four full eggs rather than 4 whites and a yolk!)
  • 1 egg yolk, lightly beaten
  • 2 teaspoon reduced calorie margarine (Kat B. says real butter makes things better!)
  • ½ cup diced red onion
  • ½ cup diced bell pepper (green or red)
  • ½ cup diced Canadian bacon (or ham)
  • 2 garlic cloves, minced (Kat B. believes double the garlic never hurt anyone!)
  • ¼ cup fat-free sour cream


  1. Place potato in a small saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.
  2. Preheat oven to 450°F.
  3. Combine ¼ cup cheese, egg whites and egg yolk in a bowl (or the 4 whole eggs if making Kat B.’s version); stir well.  Set aside.
  4. Melt margarine (Kat B. says butter) in non-stick skillet over medium heat.  Add potato, onion, bell pepper, bacon and garlic; sauté 5 minutes.
  5. Stir in egg mixture; spread evenly in bottom of skillet.  Cook over medium-low heat for 5 minutes or until almost set.
  6. Wrap handle of skillet with foil; place skillet in oven, and bake at 450°F for 5 minutes or until set.  Sprinkle with remaining ¼ cup cheese.  Bake an additional minute, or until cheese melts.  Top each serving with sour cream.

Serves 2.

Hearty O'Brien Frittata made from farm-fresh eggs (photo: Kat B./travelgardeneat)
Hearty O’Brien Frittata made from farm-fresh eggs
(photo: Kat B./travelgardeneat)

I doubled the recipe when I made the frittata in the photo — Isn’t that color beautiful?!  Bon Appétit!

Kat B.

3 responses to “There’s Just Something Better About Farm-Fresh Eggs”

  1. I came back to look around some more and I found this post. 🙂 It drew me like a magnet. This looks delicious! I love your utensil holder, too. 🙂


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