Frittatas are basically a crustless quiche. The great thing about a frittata is that you can almost treat it like pizza and add any ingredients that you want to it. The foundation is eggs and cream and then ingredients you think sounds good or have on hand. I made my frittata with a number of items from my garden.
Ingredients:
10 large eggs
1/3 cup heavy whipping cream
8 strips cooked bacon, diced
1 Boar’s Head Picante hard salami sausage, diced
3-4 large purple kale leaves, rough chop and sautéed
2 green onions, diced
1/2 cup smoked Gruyere cheese, shredded
1/4 cup sharp cheddar cheese, shredded
1/2 tsp dry mustard
4 cloves garlic, minced
1/4 tsp salt
1/4 tsp black pepper
1-2 Tbsp fresh basil, chopped
1 Tbsp fresh rosemary, chopped
1 Tbsp olive oil
Directions:
Preheat oven to 400°F.
In a medium bowl, combine eggs, heavy whipping cream, dry mustard, garlic, salt and pepper. Whip the mixture together until everything is well combined.
Sautée the purple kale with olive oil in a medium size cast iron skillet or skillet with tall edges. Sautee the kale until wilted.
Add minced garlic to the skillet with the purple kale. Sautée for 1-2 minutes.
Add the bacon, sausage and green onion to the skillet with the kale and garlic. Pour egg mixture over top and sprinkle with cheese and fresh herbs.
Bake 20-25 minutes or until eggs are set, then broil for 1-2 minutes.
Remove from the oven and cool 5 minutes before cutting.
About Smoke 'n Thyme with Dania
Dania Beck resides in the Upstate of South Carolina, and is a working mom who has a passion for cooking. Dania is quick to share that she has no culinary training. She likes to say, “I’m just a mom who loves to cook”. Dania hopes that by sharing her love of cooking through pictures and recipes, that she will inspire others. Dania says, “You don’t have to be a trained chef to make really good food. You just have to enjoy food and be willing to try”.
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