A Hell of a Frittata 7.10 Merry Fisticuffs
“You make a hell of a frittata.” “Well, it is my specialty. What time?” “Around sixish.” “Alright I might make a Frittata for dinner.”
⅓ cup heavy cream
1 cup cheddar cheese, separated by ½ cups
½ tsp salt
½ tsp pepper
½ tsp paprika
2 tbsp vegetable oil
3 cloves of garlic, minced
½ cup onion, thinly sliced
½ cup baby bell mushrooms, thinly sliced
½ cup tomato, thinly sliced
½ cup zucchini thinly sliced
¾ cup spinach
¼ cup sour cream
In a large mixing bowl, beat the eggs together then add the cream, ½ cup cheddar cheese, salt, pepper, and paprika. Whisk to combine then set aside.
Preheat oven to 400 degrees F.
Add the oil to a large skillet and place over medium high heat.
Add the garlic and onion and sauté for about 3 minutes or until fragrant. Add the mushrooms, tomato, and zucchini and season with salt and pepper to taste. Sauté for about 5 minutes.
Add the spinach and allow to cook down, about another 3-4 minutes.
Once the spinach has cooked down, remove the skillet from heat, and carefully pour in the egg mixture. Be sure to avoid splashes.
Sprinkle the remaining ½ cup of cheese over the top of the egg mixture. Add the sour cream in small dollops.
Bake at 400 F for about 15 minutes or until the eggs are set.
We haven’t had a breakfast dish in a while on this page, so I was excited to take a crack at frittata. I don’t make this very often, and any time I do, I always think I should make frittata more often. It keeps well in the fridge, and you can easily reheat in the morning for a quick breakfast! I don’t think Lorelai would ever make frittata, but give it a try, yourself!
Happy cooking from the Hollow!
If you missed what I made last episode, catch up here!