Roxie's Favorite Frittata

Roxie's Favorite Frittata

This summer, I spent my Sunday mornings perfecting my favorite frittata recipe.  There are a thousand ways to make a frittata and so many ingredient options, the sky is the limit!  I am sharing with you my favorite combination and a few tricks I have picked up.  The thing that makes a frittata different from a quiche is that there isn't a crust.  You start your frittata on the stovetop and finish it off in the oven.  It is an easy and quick way to feed a crowd for breakfast or brunch. You can google basic frittata recipes and they are all similar, but this is what has worked for me.  I like mine to be full of savory goodness, so I add a lot of fillers.

You will need, a nonstick, oven safe skillet. (You can also use a cast iron pan but cook times may vary a little.) I use:

8-10 eggs

1/2 cup heavy cream or half and half

2 tablespoons Oliver Farm Infused Sunflower Oil 

1 cup sharp cheddar cheese

1 cup shredded hashbrowns

1 cup chopped honey ham

1 cup chopped small heirloom tomatoes (or regular cherry tomatoes)

1/2 cup green onions

1 to 2 cups spinach (chef's choice, remember it cooks down quite a bit!)

Preheat your oven to 350.

Go ahead and add your cream to your eggs and whisk until they are completely combined and smooth. Set those aside.  If you are not using the OF oil, you will want to add some salt and pepper to your eggs.  The infused oil is very flavorful, so I don't add any extra seasoning to mine. 

Heat your oil in your skillet on medium heat. If you don't have the oil, or don't like it, a few tablespoons of butter will do the trick!  Full disclosure, sometimes I add a little butter to the pan with the oil.  What can I say, the southern love of butter runs deep in my veins!

When your oil is hot, add in your hashbrowns and let them cook a minute or two, until the hashbrowns are soft. 

When the hashbrowns are soft, add in all the "extras" you have chosen, except the cheese and spinach. 

Scoot those around in the pan for a couple of minutes, until the tomatoes start to soften.  Then add the spinach. 

Truthfully, I don't measure the spinach (or anything else for that matter), I just throw in a couple handfuls. Saute all the ingredients until the spinach starts to wilt.  At this point, you need to try to evenly distribute your filling in the bottom of the pan, before you add the eggs because you won't stir it again after you add the eggs. 

Slowly pour the eggs over all of your meat and veggies, evenly dispersing over the pan. 

Sprinkle your cheese on top, and let it cook about five minutes. The egg will start to set and pull away from the sides.  When this happens, you are ready to pop your frittata in the oven.

Now you just have to wait!  It will take 20 to 30 minutes. Your eggs will puff up and start to brown a little on top. While your frittata is baking, take the time to load your dishwasher and tidy up the kitchen before your guests arrive. I love to have most of my cleanup done before I sit down with friends so I can relax and enjoy the company.  

I usually reserve a few green onions to sprinkle on top but, on the day I took these pictures I forgot! Now you are ready for brunch my friends!  A little fresh fruit, some toast, and a mimosa and you are good to go.  Just sit back and enjoy the morning with friends. 

Give a frittata a try and let me know how it goes!  I would love to hear what you put in yours.  Max Lucado says that something holy happens around the dinner table. "When you open your door to someone, you are sending a message. You matter to me, and you matter to God. Open your table and open your heart." From my table (and my brunch crew) to yours, happy brunching! xo, Roxie



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