Mother's Day Frittata

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

---