There are a few things that are crucial to making an epic frittata...
The frittata you are about to make incorporates all 4 principles, resulting in what could be your favorite frittata of all time. Great thing is, you don't need these veggies, herbs or cheeses, you can use whatever you have lying around. Also, it goes without saying that a frittata is the very best egg dish to serve your buds for brunch. It’s easy to make for lots of people, it’s beautiful and you don’t have to eat it right away in order for it to be great. I recently served it to a group of my lady friends for a fun blogger brunch and it was a HUGE hit. Of course, it can’t be served alone for brunch so I also prepped some rosemary smashed potatoes and my horseradish and arugula salad.
1. Preheat oven to 450 degrees
2. Heat half of the olive oil in a 9 inch-ish pan over a medium flame
3. Saute onion, butternut squash and a big pinch of salt, for 5 minutes until the onion becomes translucent
4. Add in the garlic (followed by a touch more salt) and stir
5. Thinly slice the stems of the chard and add those into the mix
6. Once the butternut squash is soft (about 8 minutes or so) chop up the chard leaves and add those in with another big pinch of salt
7. Remove all the veggies from the pan and set them aside in a mixing bowl
8. Whisk the eggs with the remaining salt and half of the milk
9. Pour the rest of the olive oil into the pan and reduce heat to low
10. Add in the eggs and constantly move them around until they begin to set
11. When they set they will begin to look a tiny bit like a very lose cottage cheese
12. At this stage add in the rest of the milk, all of your veggies and cheese
13. Mix it well to evenly distribute the cheese and veggies
14. Use a spatula to smooth out the top, as if you were smoothing frosting onto the top of a cake
15. Move the pan to the oven and cook for 20-25 minutes until the center is set and there is some caramelization happening around the outside of the frittata
16. Let the frittata sit for a few minutes, as it will continue to firm up
17. Carefully lie a plate upside down on top of the pan and use oven mitts to invert the frittata onto the plate
18. Top with goat cheese, sea salt and anything else you’ve got lying around
19. You can also eat the frittata right out of the pan if you’re nervous about flipping it
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