The Sun~Ni Cheese Company

Sun~Ni Recipes: Summer Harvest Frittata

We love summer!

To us, there is nothing more relaxing than going out to the garden after a long day and picking your dinner.  ( Really! ) We think we have the perfect way to use our cheese and your vegetables. It’s a simple casserole style frittata. We know a traditional frittata is made in a frying pan. We changed things up using a baking dish. It’s easier to transport when dining al fresco. This can be paired with a nice salad and dinner OR brunch is ready !

We also grilled some delicious chicken sausages and served them on the side. Feel free to get creative with this recipe. Add some fresh herbs, spinach v.s kale ..mushrooms v.s. olives…you get the idea 😉 You really can’t go wrong as long as you have the potato base and eggs. OH, if you like all things spicy, drizzle some sriracha on your piece!

Summer Harvest Frittata

Serves 6

10 Eggs

3 TBS of milk

1 package of Sun-Ni String Cheese ( Strung )

2 cups chopped Kale or Spinach

1 cup of sliced olives

1 ripe tomato seeded and diced

1 diced red pepper

1/2 cup diced onion

4-6 medium sized grated potatoes  NOTE : We like Yukon Gold but you can sub with store bought shredded “hash” brown potatoes like Simply Potatoes. You may also slice the potatoes. Really any chopped, sliced, diced will do!

1/3 cup shredded parmesan cheese

3 TBS chopped parsley

Olive Oil

Cooking Spray

Salt and Pepper

Pre-Heat oven to 375 degrees.

Spray a 9 x 11 baking dish with cooking spray. Set aside. Next, take a large frying pan and coat with olive oil. Add potatoes and fry until soft. Remove from the pan and put on the bottom of the baking dish. Wipe out pan and add kale, season with salt and pepper and sauté until slightly wilted. Put the cooked kale on top of the potatoes. Next, sauté the onions. When browned, add peppers and tomatoes. Cook until soft. Remove from pan and put on top of kale. Let this cool. Add chopped olives on top.

In a bowl mix eggs, milk and parmesan cheese. Pour the egg mixture on top of the vegetables. Next, top with the strung Sun~Ni string cheese. Then top with parsley. Bake uncovered for about 30-40 minutes until the dish is set and the cheese brown and bubbly.


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