![]() I made a huge frittata on Mother's Day intended to feed 10+ people. I've scaled the quantities here for half that amount. I've given the very general guidelines, but I doubt I've ever made the same frittata twice. Try this amazingly versatile dish with what you have on hand. 6 eggs 1/8 c cream, coconut cream or milk dash of cayenne pepper or hot sauce (optional) Whisk together the eggs and cream until light and fluffy with a bit of pepper. Hold the salt for later. Add in the hot sauce or cayenne if using. olive oil to saute salt & pepper Heat the oven to 400. Add in ideas: frozen hashbrowns thawed or diced roasted leftover sweet potatoes tomatoes, sun dried tomatoes or roasted red pepper onion, scallion, shallot, olives spinach, mushrooms, asparagus, cooked broccoli, or other greens chicken sausage, sausage, chorizo, soy chorizo, smoked salmon cheese such as goat cheese, cheddar or fontina Over medium heat in a nonstick skillet add some olive and saute first the heavier ingredients. I like to get a little crusty sear on my chicken sausage and potatoes. Once those are toasty and any protein is cooked through, add in any greens, tomato, chopped olives or whatever your heart desires and cook for another minute, adding a bit more salt if needed. Pour over the eggs. Add any additional salt and pepper. At this point add any cheese you're using then pop this in the oven until the middle is just set. This may take 10 or so minutes depending on the density of the frittata an how much additional ingredients you've added to it. Once done, you should be able to easily slide it out onto a cutting board or serving platter. Slice in wedges and enjoy. This doesn't have to be piping hot. It's also great at room temperature which makes it great for entertaining at brunch. My favorite combos: Asparagus, goat cheese, smoked salmon (making my mouth water) Soy chorizo, tomatoes, olives, any Spanish sheep's milk cheese Chicken sausage, sun dried tomatoes, spinach, goat's milk cheddar
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
All
Archives
February 2025
|