Frittata Recipe
Serves 8-10 generously. Hands on: Minimum 10 minutes. Bake Time: 1 hour
INGREDIENTS
10 large eggs, ideally pasteured. (Super ideally: your friends have chickens)
12 oz heavy cream, ideally pasteured as well.
NUTRITION
Per Serving (1/8 total frittata base custard):
239 kcal
4g carbohydrates
8g protein
21g fat
METHOD
BASE CUSTARD
Crack eggs into a bowl.
Add cream.
Blend using a fork, whisk, stick blender, or other weapon of choice.
BAKING YOUR FRITTATA
Preheat a standard oven for 350F. Adjust a rack to the center of the oven.
Using some softened butter (or heat stable oil), grease a pan that can hold at least 3 quarts (pictured is an enameled cast iron 3 qt dish).
Mix in fillings (max. 1 quart) to the base custard and gently pour into the greased baking dish.
Place into the oven, pushing your dish to the far back center.
Check after 30 minutes and rotate 180 degrees for even baking.
Continue checking in 15 minute intervals until center has the faintest of jiggles. Depending on your filling this may take more time. Items with higher moisture take a bit more time and can alter the texture slightly to significantly. The sure fire way to assess doneness is a well calibrated thermometer placed in the center that will read at least 160F.
ADDITIONS AND IDEAS
Generally speaking, frittatas are an excellent catch all for leftovers in need of resurrection. I implore you to use your imagination in getting creative!
Caramelized onion, thyme and Gruyere
Sauteed mushrooms, rosemary, Parmesan
Grilled red and yellow bell peppers, grilled zucchini, goat cheese
Cooked crumbled sausage and crushed red pepper flake
Tons of black pepper and a blend of Parm, Gruyere and cheddar
Roasted eggplant, roasted green bell pepper crumbled bacon, ricotta