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Farm to table frittata

Frittatas are a great way to satisfy a large crowd. They are so versatile when it comes to ingredients as you can customize them with your favourite in season veggies, or adding meats like, bacon or sausage and cheese. 



  • 4 tablespoons unsalted butter, room temperature
  • 1 medium sweet onion, diced
  • 2 garlic cloves, minced
  • 1 red pepper, thinly sliced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh oregano leaves
  • 3 cups kale leaves
  • 1 cup heirloom cherry tomatoes whole
  • 18 eggs
  • ½ cup Greek yogurt
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 1/2 cup cup goat feta,crumbled


  1. Preheat oven to 375 F. Coat a 13 x 9 oven safe baking dish with two tablesppons of butter and set aside.
  2. Heat the remaining two tablespoons of butter  in a large sauté pan over medium heat. Add onions and garlic and sauté stirring often, until softened and translucent about two minutes. Add red peppers and cook until softened for an additional two to three minutes. Stir in herbs and then add Kale. Cook for one to two 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.
  3. Meanwhile, whisk eggs, yogurt and salt and pepper in a large bowl. 
  4. Pour the egg mixture over the vegetable mix in the baking pan and sprinkle the remaining 1/4 cup of feta on top. 
  5. 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.

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