Is there anything prettier than a frittata? When done right, this easy meal makes for a stellar sunday brunch centrepiece. The awesome thing about these that the variation possibilities are endless. Veggies, meats, cheeses… Mix and match your favourite combo, arrange it in the dish, pour your egg mixture over it, bake, and voila! Frittata magic.
Some of my favourite variations:
Smoked gouda & figs
Olives, arugula & feta
Pears & brie
Bell peppers, cheddar & mushrooms
Cheddar & apple
Chard & chile
So go ahead, impress your guests & get your frittata on!
Spinach, Goat Cheese & Tomato Frittata
an original recipe by allison sklar
6 large eggs
1/4 cup cream (15% or higher)
2 tsp corn starch
1/2 cup chopped spinach
1/2 cup cherry tomatoes, halved
1/2 log goat cheese, crumbled
salt, pepper & fresh thyme
oil or butter, for greasing
Whisk cornstarch into cream. Whisk eggs with cream mixture until frothy. Mix in goat cheese, spinach and spices. Pour into greased 9″ or 10″ shallow round baking dish. Arrange cherry tomatoes on top. Bake at 325F for about 25 minutes, until eggs are set and no longer runny. Serve hot.